The Ospidillo Cafe House Soup

Recipe by Bone Man
READY IN: 1hr 15mins


  • 1 12
    lbs ground chuck
  • 2
    Italian sausages, casings removed (about 1/3 pound, I use "sweet")
  • 1
    medium onion, chopped
  • 34
    teaspoon chicken flavor taco seasoning (or, sub. mix of 1/2 chili powder, 1/2 poultry seasoning for a total of 3/4 teaspoon)
  • 15
    ounces green beans, canned, drained
  • 30
    ounces canned stewed tomatoes, with juice
  • 15
    ounces canned potatoes, drained
  • 15
    ounces canned carrots, sliced, drained
  • 1
    cup frozen peas
  • 1
    cup frozen mixed vegetables
  • 13
    head cabbage, chopped
  • 32
    ounces chicken broth, canned
  • 2
    teaspoons tomato bouillon with chicken flavor (or, 2 large Knorr cubes)
  • 5
    cups water
  • 1
    teaspoon seasoning salt
  • 1
    teaspoon dried oregano
  • 2
    teaspoons garlic oil (I use the hot type or you can just mix oil and garlic)
  • 1
    teaspoon kosher salt
  • 3
    cups egg noodles, cooked and cooled


  • In a large cooking pot, pour in the garlic oil, the ground chuck, the Italian sausage, and the onion. Brown the meat blend and drain the grease from the burger blend. Return it to the pot after draining.
  • Add all remaining ingredients except for the noodles and bring to a boil. Reduce heat to low, cover and allow to simmer at a low boil for about an hour.
  • At the end of an hour, add the cooked, cooled noodles, simmer for five more minutes and serve. Some people may want more salt but I just let everybody add any further salt at the table.
  • NOTE: This soup goes great with oyster crackers or with a grilled swiss cheese sandwich.