Yesterday, I wrote about repurposing…or Making Do With What We Have.
Ironically, that’s just what I had to do when making supper later. The result is this deliciously easy Spaghetti Soup!
Wait…it’s hot and humid out (or so I hear), why on earth am I making soup?
Well, because when I went to make spaghetti sauce, for some reason I grabbed the tomato juice from my pantry instead of tomato sauce. I had no tomato paste to thicken it and Sister is on an elimination diet which meant xanthan gum could not be used, so I had to Make Do With What I Had.
Excitedly (because when you gotta sell something, enthusiasm helps…), I rushed out to the living room and announced to Sister and Mister…
“Hey kids, want to try a new recipe tonight? Spaghetti Soup!!!!!!!”
Sister looked at me like I had lobsters crawling out of my ears. I explained that I messed up and we’re just going to have to be adventurous tonight.
Eat or eat not, there is no making of multiple meals tonight.
For the kids, I cooked brown rice pasta, added it to their bowls and topped with the soup base. They said it was delicious. Mister had two big helpings.
For me, I took two cups of the soup base out of the big pot in which it was simmering and put it into a small sauce pan with about a cup and a half of shredded zucchini, then let it cook while I experimented with making garlic “biscuits”. They turned out amazingly well, get the recipe here. I ate a cup of this soup with some shredded Kerrygold Dubliner on top and have some leftover for tomorrow.
It turned out very tasty, and I’ll be sure to add this to our cold weather menu. But, since I didn’t even go outside today, I really had no idea that it is NOT soup weather out there!
Easily customize this soup to fit your meal style!
I chose zucchini “noodles” (one of these days I’ll get a spiralizer, like this one, but for now I just shred it with a box shredder) because with the ground beef I was using, it made this spaghetti soup an S meal. You could also use cooked and shredded spaghetti squash (don’t know how to cook a spaghetti squash? No problem, I’ve got you covered) or konjac noodles. The Trim Healthy Mama store has Not-Naughty-Noodles, which are konjac noodles. You can buy them by the case which makes them just $1.59 each!
If you are OK with using Dreamfields pasta, you can also use that. However, keep in mind that reheating Dreamfields renders its magical low-carb properties null and void. If you are the only one eating it, you may want to only add one serving of pasta to your bowl and cover with the soup base. Dreamfields is just too complicated for me…and it has gluten which I avoid most of the time anyway.
For an E style meal, you would need to substitute the ground beef with one of the following:
- ground venison (with no added fat ground into it)
- lean ground chicken
- lean ground turkey
- grassfed ground beef
You can then use an appropriate amount of brown rice pasta.
For a Fuel Pull meal, use one of the lean meat options above and an appropriate amount one of the pasta replacement options from the S variation above. Fuel Pull means 5g fat and 10g carbs (or less) per meal.
Be Sure to Pin This Spaghetti Soup Recipe to Your Favorite Pinterest Boards!
- 1 pound ground meat (for E or FP use VERY lean meat, such as grassfed beef, venison, turkey or chicken)
- 1 qt tomato juice
- 1 -2 tsp dried oregano, to taste
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 clove garlic, pressed or minced
- Salt to taste
- Plan-approved sweetener, to taste if desired
- For E meals, use plan-approved noodles such as brown rice or Dreamfield's (remember that you can't reheat Dreamfields and enjoy the same magical low-carb qualities)
- For S or FP meals, use konjac noodles, spaghetti squash or "zoodles" - zucchini noodles
- In a sauce pan, brown ground meat. Drain and rinse as needed.
- Return to pan and season with 1 tsp oregano, 1/2 tsp salt, 1/2 tsp garlic powder and pepper.
- Add tomato juice, pressed or minced garlic and onion powder. Stir to combine and bring to a simmer.
- Add plan-approved sweetener if needed.
- Simmer for 30 minutes or so or while pasta is cooking.
- Meanwhile, cook pasta to an al dente texture. Add to meat and tomato mixture and cook until desired doneness.
- If using zucchini noodles: spiralize your zucchini OR use a vegetable shredder OR thinly slice zucchini into noodle size pieces. Add to meat and tomato mixture and cook until desired doneness.
- If using spaghetti squash: prepare spaghetti squash ahead of time prepare spaghetti squash and add desired amount of shredded spaghetti squash to meat and tomato mixture and warm through.
- If using konjac noodles, follow any preparation directions on package, then add to meat and tomato mixture.