Thick Spaghetti Soup
Ingredients:
- ½ pound ground beef
- ½ pound sausage
- 1 Cup chopped onion
- 2 cloves garlic, minced
- 1 can (28oz.) Italian-style tomatoes with basil, undrained*
- 1 can beef broth
- 1 cup tomato juice
- 1 tsp. salt
- ¼ tsp. oregano
- ¼ tsp. basil
- 1 bay leaf
- Freshly ground pepper to tast
- ¼ cup chopped parsley
- 1 cup broken (1 inch lengths) spaghetti
- 1 cup fresh or frozen peas, thawed
- ½ cup sliced black olives
- Freshly grated Parmesan cheese, for topping
Instructions: Cook the beef, sausage, onion and garlic until brown and pour off any excess grease from pan. Add tomatoes and juices, broth, tomato juice, seasonings, parsley and spaghetti. Cover and simmer over low heat until flavors are blended, about 30 minutes. Add peas and olives and cook, uncovered, 10 minutes longer or until ready to serve. Remove the bay leaf and discard. *To break up tomatoes, use a pair of stainless-steel kitchen scissors, and cut up tomatoes while they are still in the can.