This recipe for “Nummy” Temple Soup, by Michelle Marlowe, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. hamburger, browned 26oz.spaghetti sauce with garden vegetables 1 can Mexican seasoned tomatoes (Leave whole or slightly blend) 2 c. boiled tri-blend noodles 3 carrots
Peel and cut three carrots and cook in salt water until firm but easily poked with a fork. Drain and add to the above mixture. Add water (about 1/2 -1 cup) until you have the texture you would like for a soup. Enjoy!
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