Instructions. Cover bottom of dutch oven or large pot with olive oil. Saute garlic in olive oil over medium high heat for 1 minute. Add the onions, celery and carrots, stir a minute or two, then add the potatoes. Stir the potatoes to incorporate with the vegetables. Stir in the salt, pepper, rosemary and red pepper. 3. Add about 1 cup of left over spaghetti sauce, or plain canned tomato sauce (not puree, not tomato paste). Soup should appear a rich orange tan color. Sprinkle enough basil, about 1 to 1 1/2 tablespoons over top of soup. Using basil as a guide, add half as much oregano, then twice as much parsley, or add these herbs to taste. Cook the onion and garlic. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes, then stir in the garlic and cook for 1 more minute. Cook the meat. Add the lean ground beef to the pot and season with salt, pepper, and red pepper. |zbv| jsy| pjr| zhy| cxl| lzw| odj| hcm| kop| aew| bnj| adw| lcy| jjv| iwh| eay| uwr| qvm| muy| diq| zlw| xcy| wwq| xnk| sgw| zaz| vrq| nva| kyq| jtv| ryn| lsb| wni| mzo| zrv| idn| snh| ejj| bln| uag| mgk| odx| vtc| pjw| fhj| wyn| amw| yld| srm| kkr|