Everything goes in this dish except the kitchen sink.

INGREDIENTS:

Ground Meat – 2 pounds, browned
Onion – 1 Chopped
Potatoes – 1 or 2 Cubed
Carrots – 1 or 2 Diced
Canned Pealed Italian Tomatoes – 1 28 ounce Can
Water – 1 Cup
Celery – 2 Stalks diced

Cannoli Beans – One can drained
Italian Squash – 2 Diced
Beef Broth – One 32 ounce container
Spaghetti noodles – 1 box broken
Butter – 2 Tablespoons
Bay leaf – 2
Basil – 1 Tablespoon
Garlic – 1 Tablespoon
Thyme – 1 teaspoon
Salt and pepper to taste
Cabbage – 1 small head sliced thin
Cheddar Cheese – Grated and on top of each bowl with sliced thin green onions

DIRECTIONS:
In a large pot place the meat, onions, salt and pepper to taste, thyme, garlic, basil, and bay leaf, and brown.
Add the remaining ingredients except the spaghetti noodles.
Bring to a boil and cook on medium to low heat for 1 hour.  

Twenty minutes before serving, add uncooked spaghetti.
Serve in bowls and top with shredded cheese

Another wonderful recipe from my Momma that I am so excited to share with you.  She also called this hobo soup…it’s really whatever you have leftover in the fridge and the pantry.  Really anything goes.

A fast, hearty, warm and delicious soup…even more perfect when topped with grated sharp cheddar cheese and green onions sliced super thin.  My mother had a party in her back yard in California in 1972 and served this soup in cans after the labels were removed.  She sent out invitations asking everyone to dress as a Hobo would, and to come for dinner and cocktails.  She filled the cans with this  soup and served cocktails in the empty cans too, serving them to her guests dressed in dirty jeans and overalls with nap sacks tied on the end of sticks.  She fixed everything in cans, after collecting them for quite a while…the salad, the desert..it was  really a fun night and l am so happy that my husband and I were invited too…a really wonderful dinner.

Momma was the greatest hostess ever.  This recipe is in her own beautiful hand writing, that I will treasure forever.

This soup is so easy to make and any thing you have on hand can be added or deleted.

In the past I have added other ingredients, different vegetables…basically whatever I have in the fridge that I don’t want to go bad…and no matter what I do it still turns out delicious.

Brown the meat with salt, pepper, thyme, basil and garlic

One onion chopped, add right to the meat

One cup of celery

Add the chopped celery to the meat

Add the cup of carrots diced to the meat while it continues to brown

One cup of Italian squash diced and add to the meat

One cup of potatoes peeled and diced, added to meat mixture

It’s smelling really good right now!

One Tablespoon of butter and one container of beef stock and one large can of either whole

tomatoes that you will crush with your hands or crushed tomatoes.

Pour the beef broth into the pan, and the canned tomatoes.

Add the bay leaf

 

 

 

 

One head of cabbage cut in half and sliced really thin,

then added into the pot.

Along with that one half box of

uncooked spaghetti added to the pot.

Let it cook on the stove or in the crock pot until the vegetables are tender.  Serve in a bowl topped with grated cheese.

When my children were young I would take half of the vegetables and puree them in a blender, then add the mixture back into the broth.  The kids would pick out the big chunks of vegetables, not knowing they were still getting massive amounts in each and every bite they took from the broth.

This is also a great dish to make in a crock pot instead of the stove top.  We are fortunate enough to have a warming drawer, but if you don’t you can transfer it to a crock pot.  It will stay perfect for hours on warm.