Vegetable Elk Noodle Soup

1 lb Elk, burger (or any other type of ground meat)
1 can Beef Broth, low sodium 10.5 oz
8 c. Water, tap
3 c. Mixed Vegetables, frozen grean beans, carrots, corn, lima beans
8 medium/large Red Ripe Tomatoes, diced/cubed with juice (or 2 small cans diced tomatoes with juice)
16 oz. V8 juice cocktail
4 cloves Garlic, minced
1.5 tbsp. Oregano, leaves
1.5 tbsp. Basil, leaves
1.5 c. Onion, chopped
1.5 c. Celery, chopped
2 c. Dark Red Kidney beans, or 1-2 small cans
1-2 oz. Whole Wheat Spaghetti, broken into 1-2 inch lengths.
Salt and Pepper to taste
.5-1 tsp. Ceyenne Pepper, to taste (I use about 5 dashes)

Brown elk (NO FAT ADDED)burger, with garlic and onion. Drain! Pour into large soup pot, add spices, tomatoes, V8, kidney beans, and celery.
Let simmer for about 30 minutes and then add uncooked whole wheat pasta and simmer 30-45 minutes longer, until pasta is cooked. Salt and Pepper to taste, I usually add 3-5 dashes of ceyenne pepper.

Aprox. 12 1.5 cups servings

Number of Servings: 12

Recipe submitted by SparkPeople user MICKEYF57.