"My father used to make this quick and easy soup for us when our mother was traveling and he was in charge of keeping us fed. It sounds strange, but it's quite yummy!" — Jay
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2 (14.5 ounce) cans
peeled and diced tomatoes with juice
1 (15.25 ounce) can
whole kernel corn
This is very close to our old standby "Quick Hamburger Soup" recipe. I increase the meat to 1 1/2 pounds, decrease the water to 6 cups, use a 28 ounce can of organic crushed tomatoes, and add 2 T beef base and 1/2 tsp freshly cracked black pepper. Instead of the spaghetti we use half a cup of acini di pepe which I stir in after the soup has simmered 25 minutes. Add some crusty bread and a salad and you have a hearty warming meal.
I tried this recipe but the pot we have would not hold all eight cups of water
and the rest of the ingredients. As I followed the instructions in the recipe
and I got to the part where one adds the water, I realized I would only get
about four cups of water into the pot. (I also added a half teaspoon of Basil,
Marjoram, Pepper, Oregano and Salt. It seemed way too bland otherwise.)
As my wife and sat down to eat, she commented that if I had managed to add
all eight cups of water, it would have tasted as if the water had a very brief
passing encounter with a tomato.
A few nights later, I warmed up the leftovers. Most of the water that had been
in the bowl must have been absorbed by the spaghetti so I added an eight
ounce can of tomato sauce. I filled the can with water and added that. Then I
added about a tablespoon of Basil, Marjoram, Oregano and Thyme.
When I served it up this time, my wife said, "now this tastes like something!"
I'm going to assume that the eight cups mentioned in the original recipe was a
typo. Some of the ingredients must have been missing. If the recipe was
made as stated, it would have been more than bland.
In fact, I think maybe only three cups of water would be sufficient in the
original version. I guess with all of these alterations I can name the resulting
recipe after myself and call it B.J.'s spaghetti soup, but I've got a few more
alterations in mind to make it better. ;-)
This recipe, as written, was a good bae recipe, but very bland. I added 1/2 tsp each of thyme, tarragon, oregano, salt and pepper and it made it into a wonderful soup. My wife and daughter say that the spaghetti should be broken intoi 1" or 2" pieces.
Instead of corn, used mixed vegetable and 1 lb of Angel Hair Pasta broken in 1/3rds. Doubled other ingredients. Was a bit bland on first taste, but added seasonings to spice it up. My son loves any kind of pasta EXCEPT spaghetti, the angel hair was a big hit with him. Fast, easy and I thought a 'fun' recipe to play with.
definetly SEASON! I put some garlic powder and italian seasoning when browning the meat. I added 3 "Cans" of water, and cooked rice instead of pasta (what was on hand). I added about a TBL. of fresh herbs at the end, and this really tasted wonderful. I added shredded moz. cheese, but it just got stringing.
I made this recipe when I was in a hurry to fix dinner. My children really enjoyed it. It was tasty, however, it really needs salt and pepper. Without them, I thought it was bland.
My husband and I enjoyed this soup. The taste is similar to the goulash I make occasionally. I added salt to the recipe to give it more flavor.
I did not care for this recipe. I was able to save it after A LOT of tweaking but that really wasn't fun for me. Nice idea, though.
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Spaghetti Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 472
** Calories from Fat: 192
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