Ingredients:

• 1/2 cup spaghetti noodles, cut into half a thumb size, uncooked
• 3-4 cups pork stock
• 1 bay leaf
• 1 white onion (small dice)
• 3 cloves garlic, grated
• 1 cup lean ground beef
• 1 celery stalk (small dice)
• 1/2 cup carrot (small dice)
• 1 cup cucumber (small dice, seeds removed)
• 1/2 cup evaporated milk
• HG Seaweed Salt

Procedure:

• Pour in pork stock in a deep casserole, then add onion, garlic, celery and carrots and bay leaf.
• Add lean ground beef until thoroughly cooked.
• Season with seaweed salt.
• Add cucumber.
• Let it simmer then add the pasta. Cook in the stock until al dente
• Once cooked, turn off the heat and pour in the evaporated milk. Serve piping hot.