Ginger's Soul Comfort Soup (vegetable-beef)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 6 cups water
• 2 beef bouillon cubes, mixed into
• 2 cups water
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 2 -3 lbs ground chuck or 2 -3 lbs other ground beef, browned drained and crumbled
• 1 (15 ounce) can cut green beans, drained
• 1 (15 ounce) can baby lima beans, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can sweet peas, drained
• 5 medium carrots, sliced 1/4 inch thick
• 2 large onions, chopped
• 2 -3 baking potatoes, cut into 2 inch cubes
• 2 -4 ounces dry spaghetti noodles
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley flakes
• 1 tablespoon salt, to taste
• 1/2 teaspoon black pepper, to taste

Recipe

• 1 bring 6 cups water to boil.
• 2 add sliced carrots, boil over medium heat until carrots can be penetrated with fork.
• 3 add tomato sauce, tomato paste, diced tomatoes, green beans, sweet peas, baby lima beans, corn, onions, potatoes and ground beef and boullion water.
• 4 add onion powder, garlic powder, parsley flakes and black pepper.
• 5 mix all together well.
• 6 simmer on medium-low heat for 2 hours.
• 7 break spaghetti noodles in half and add to soup.
• 8 mix in well, noodles will absorb soup juices, so you may need to add a little water as the noodles cook to compensate.
• 9 continue simmering over medium-low heat until noodles are tender, or ready to serve.
• 10 serve with saltine or butter crackers, and a green salad if you desire.