Spaghetti Soup

Ever have leftover spaghetti sauce and don't feel like eating spaghetti for the umteenth time? I will often make my mom's spaghetti sauce recipe (I think it's the best ;o), but it makes a lot. That is a good thing cause I can freeze it and have it later. But I recently found a recipe that lets me use it for something other than with pasta. Believe it or not it's a soup! I tried it last night and it was really good. Don't let the length of the recipe scare you. It's actually really easy.

Five-Bean Soup with Spaghetti Sauce and Potatoes

* 2 Tablespoons extra virgin olive oil
* 4 cloves garlic, minced
* 1 medium onion, diced
* 3 celery stalks, diced
* 2 carrots, diced
* 1 medium potato, diced
* 1/4 cup barley
* 4 cups water
* 1 bay leaf
* 1 15-ounce can pinto beans
* 1 15-ounce can black beans
* 1 15-ounce can kidney beans
* 1 15-ounce can navy beans
* 1 15-ounce can adzuki beans (Can't find adzuki beans?
Substitute any other bean variety that strikes your fancy.)
* 1 cup corn, fresh or frozen
* 2 cups spaghetti sauce (or more, to taste)
* 1 teaspoon dried oregano
* 1 teaspoon dried basil

Heat oil and sauté garlic and onion until onion is translucent.
Add celery, carrots, potato, barley, seasonings and water.

Simmer 30 minutes.

Add beans, corn, and spaghetti sauce. Simmer 10-20 minutes, then serve.

It's even better the next day!

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