This soup is a bit like chili, a bit like spaghetti with meat sauce, and a bit like a chunky tomato soup. Flavor was good. I took a couple of good tips from previous reviewers and broke the pasta into 2- to 3-inch-long pieces and added crushed red pepper for extra kick. I cooked the pasta separately and combined it with the soup in each individual bowl... at least this way I know the pasta won't get soggy in leftovers. I can't fit the entire recipe in my Dutch oven, so I used less water, broth, and tomato juice.
This is a good soup. I like the spaghetti in it because it makes it more filling. I used 2 pinto beans and 1 kidney because I ran out of kidney beans. The only thing I would do differently next time is break up the spaghetti more. Breaking it once made it hard to eat with a spoon. This makes a huge batch and I froze single servings for lunch.
We make this for our community soup nite,subsituting meatballs sometimes, the food processor makes lite work of cabbage and oh so fine so the kids don't know it is there. I have passed this on to other communtiy dinner nights.The spaggett disappears if you reheat, so best eaten the first time around.
I was very disappointed with this recipe after reading the reviews. It tasted like what chef boyardee would be like if it was healthy and natural. It wasn't a bad taste, but not worth the work. I would only make it again to get rid of leftover cabbage.
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