Mother Hubbard's Soup

Recipe by Nancy Jo
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (16 ounce) cans vegetables (At least two of the following - the more the merrier - beans - any kind; corn - whole kernel, NOT cr)
  • 14
    1/4 lb sausage (including hot dogs or canned sausages) or 1/4 lb bacon (or a combination of two or more, cut into bite-sized pieces)
  • 1
    (16 ounce) can tomato sauce (or tomato soup, tomato puree or juice, pizza sauce, pasta sauce)
  • 14
    lb pasta (more or less, any kind you have on hand, If spaghetti, break into one-inch pieces)
  • 2
    cans broth (beef, chicken, vegetable, or 1 can broth and 1 can water or 1 qt water)
  • Seasoning
  • garlic salt or minced garlic
  • italian seasoning (or chili powder and cumin, to taste)
  • salt and pepper
  • Optional raw vegetables
  • sliced zucchini or summer squash (optional)
  • chopped bell pepper (optional)
  • onion (optional)
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DIRECTIONS

  • Amounts aren't critical.
  • Avoid broccoli and cauliflower; they're too strong-tasting.
  • Save them for a soup all their own.
  • Cook pasta in either water or broth.
  • If you are using only water, drain.
  • DO NOT drain if you use broth.
  • Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
  • Add pre-cooked vegetables, meat and tomato sauce.
  • If not"soupy" enough, add more broth or water.
  • Add seasonings and salt and pepper to taste.
  • If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
  • Simmer about 15 minutes.
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