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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Souper Spaghetti

Makes: 6 servings
Prep 20 mins Cook 25 mins
Souper Spaghetti
Ingredients
  • 1  pound  lean ground beef
  • 1  medium onion, chopped
  • 1  small green sweet pepper, chopped
  • 1  stalk celery, chopped
  • 1  medium carrot, chopped
  • 1  teaspoon  minced garlic
  • 2 14 1/2 ounce cans  diced tomatoes, undrained
  • 2 1/2  cups  water
  • 1 13 - 15  ounce jar  spaghetti sauce
  • 1  tablespoon  sugar
  • 1/2  teaspoon  dried Italian seasoning, crushed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Dash  crushed red pepper
  • 2  ounces  spaghetti, broken into 2-inch pieces
  •  Fresh herb sprigs (optional)
Directions

1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

Nutrition Facts (Souper Spaghetti)
  • Servings Per Recipe 6,
  • cal. (kcal) 263,
  • Fat, total (g) 9,
  • chol. (mg) 48,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • Monounsaturated fat (g) 3,
  • fiber (g) 5,
  • sugar (g) 8,
  • pro. (g) 17,
  • vit. A (IU) 2575,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 960,
  • Potassium (mg) 106,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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