Spaghetti Soup



1 pound ground beef
1 cup chopped onion
2 teaspoon minced garlic
2 14.5 oz can diced tomatoes with juice
1 8 oz can mushroom pieces
1 teaspoon Italian seasoning
1/2 teaspoon salt
4 cups beef broth
6 ounces uncooked spaghetti
Parmesan cheese

1. Brown the ground beef over medium heat in a 4 quart soup pot. Add onion and garlic and saute for 3 minutes. Pulse tomatoes in blender until partially pureed but make sure you maintain some chunks, pour into stockpot. Add mushrooms, broth, seasoning and salt and bring to a boil. Add spaghetti and reduce heat to simmer. Continue cooking uncovered for 15 minutes. Serve with parmesan cheese. May add leftover vegetables to your liking.

Yield: 4 servings