Recipe: Spaghetti Soup

Spaghetti soup

2 quarts water
2 quarts homemade spaghetti sauce (or could use 2 jars of store bought stuff)
1 1/2 sleeves of yam noodles (1 1/2 pounds dry noodles) (or could use 1 1/2 pounds spaghetti noodles of whatever type you like)

Put in large slow cooker on high for 4 hours. At 3 hours use kitchen shears to chop up noodles.

At 4 hours, stir in 24 ounces sour cream and 6 ounces shredded Asiago and parmesan cheeses. Should be consistency of stew. If too thick, add water, sauce, or milk.

Serve with grain free bread and green veggies.

Cooking Tip: to shred cheese when hands are hurting. Chunk with a knife. Drop into a blender. Pulse until little crumbles.

Makes 5-6 quarts. Freezes well.