Your favorite white fish fillets can be used to make a simple soup. If you can’t obtain green onions, you can substitute baby or wild onions. You decide how hot you want this crimson soup to be.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 pounds ground beef
- 2 (24 ounce) jars spaghetti sauce
- 1 (16 ounce) package frozen sliced okra
- 5 cooked sausages, sliced
- 1 cup water
- 1 (6 ounce) can sliced mushrooms, drained
- 1 (5 ounce) bottle hot sauce (such as Cholula®), or to taste
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 (4.5 ounce) jar minced garlic
- 1 (2.25 ounce) can sliced black olives, drained
- 2 (16 ounce) packages spaghetti
- 1 (8 ounce) package shredded Cheddar cheese, or to taste
- 1 cup grated Parmesan cheese, or to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat.
- Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour.
- While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.
- Spaghetti sauces with garlic, mushrooms, Parmesan cheese, etc. work best for this recipe.
Nutrition Facts
| Calories | 876 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 8 g |
| Protein | 45 g |
| Saturated Fat | 16 g |
| Sodium | 1452 mg |
| Sugars | 15 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |