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45 minutes
Prep: 5 minutes
Cook: 40 minutes
858 calories per serving view nutrition facts
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| 1 | pound | ground beef | |
| 1 | each | onion | chopped |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 10.75 | ounces | soup, tomato | |
| 16 | ounces | mixed vegetables | |
| 16 | ounces | kidney beans, canned | |
| 14.75 | ounces | spaghetti |
Brown ground beef and onions.
Drain excess grease.
Add tomato soup and half a can of water.
Stir in vegetables.
Run knife through spaghetti to cut strands.
Add to soup mixture.
Bring to boil, simmer 15 minutes.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 8.0g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 955mg | 40% |
| Total Carbohydrate 115.0g | 38% |
| Dietary Fiber 7.0g | 27% |
| Sugars 14.0g | |
| Protein 50.0g | 101% |
| Vitamin A | 44% | Vitamin C | 26% | |
| Calcium | 12% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...
this recipe is delicious! it is a wonderful treat!!
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
