1 lb
ground beef
1 bell pepper,
chopped
1 onion,
chopped
3-4
celery stacks, chopped
1 cup
shredded carrots (or diced)
½ tspn
salt
¼ tspn
pepper
1/2 tspn
basil
1/2 tspn
oregano
1/2 tspn
rosemary
1 tspn
Italian seasoning
2 14 oz
can diced tomatoes, undrained
1 jar
sugar free spaghetti sauce
3-4 cups
beef broth
6 oz spaghetti, broken into 1 inch pieces
Heat a little EVOO in a large soup pan. Add veggies, and
saute till onions are translucent. Add beef, breaking apart with the back of
your spoon. When beef is cooked through, stir in spices. Stir in tomatoes,
sauce, broth and simmer for 10 minutes or so. Stir in broken spaghetti, and
cook till noodles are al dente. Top with parmesan if desired.
No comments:
Post a Comment