Ingredients

• 5 cups Beef stock
• 16 ounces Diced tomatoes (1 can)
• 14.5 ounces Crushed tomatoes (1 can)
• 0.5 cup Onion , chopped
• 0.5 cup Celery , chopped
• 1 clove Garlic , minced
• 2 tablespoons Fresh parsley , chopped
• 2 teaspoons Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Pepper
• 1 Bay leaf
• 2 cups Fresh vegetables , chopped (potato, carrot, peas recommended)
• 1 can Kidney beans
• 0.5 cup Spaghetti , broken into small pieces

Instructions

1. In a large pot, combine beef stock, diced tomatoes, crushed tomatoes, onion, celery, garlic, parsley, basil, oregano, pepper, and bay leaf
2. Bring the mixture to a boil
3. Cover, reduce heat, and simmer for 30 minutes
4. Add fresh vegetables (potato, carrot, peas, etc.) and kidney beans
5. Cover and continue simmering until vegetables are tender
6. Break the spaghetti noodles into small pieces and add to the soup
7. Simmer for another 15 minutes, or until pasta is tender
8. Remove and discard the bay leaf
9. Serve hot