Spaghetti Soup

• 3 cups left over spaghetti sauce with meat (approx.)
• 2 cups water
• 2 beef bouillon cubes
• 12 teaspoon salt (or to taste)
• 1 12 teaspoons ground black pepper
• 1 (8 ounce) can corn (not creamed)
• 1 (8 ounce) canof whole potatoes
• 1 whole yellow onion
• 1 (12 ounce) box elbow macaroni or 1 (12 ounce) box noodles
• 1 (8 ounce) can green beans

1. .Mix all ingredients into a medium stock pot or sauce pan & heat to boiling, taste to see if needs more or less water (to your liking).
2. This is a very filling & hearty stew, great for fall or winter & will feed a large number of people.
3. I usually make cornbread on the side.
4. When I forget to make it, my husband always reminds me by asking where's the cornbread ?
5. & it is freezeable!
6. Please let me know how you like it & feel free to add your own ingredients in place of others I had, My spaghetti sauce is usually made with ground beef & I use Hunts traditional sauce as well.

meat, water, salt, ground black pepper, corn, potatoes, yellow onion, elbow macaroni, green beans

Taken from www.food.com/recipe/spaghetti-soup-134462 (may not work)