Nonnie's spaghini stick-to-your-ribs soup

13 servings

Ingredients

Quantity Ingredient
1 pounds Ground round
5 cups Water
4 cups Chopped green cabbage; (about 1 pound)
3½ cup Tomato juice
1 tablespoon Dried oregano
1½ teaspoon Garlic powder
1 teaspoon Salt
1½ teaspoon Pepper
¼ teaspoon Dried thyme
3 cans Kidney beans; drained (15-ounce)
3 cans Whole tomatoes; undrained and
; chopped
; (14.5-ounce)
2 cans No-salt-added beef broth; (14-1/4-ounce)
8 ounces Uncooked angel hair pasta

Directions

I love to cook, and, after going on a special diet, I experimented to find healthy meals that I enjoyed making and eating. For this recipe I took all the healthy ingredients I liked and combined them. My granddaughter helped me create the recipe and gave it its special name. -- Sharon Marvin, South Bend, Indiana

Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.

Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done. S: 13 servings (serving size: 1-½ cups).

Nutritional Information: CALORIES 163 (10% from fat); PROTEIN 14.7g; FAT 1.9g (sat 0.6g, mono 0.6g, poly 0.4g); CARB 22.8g; FIBER 3.3g; CHOL 19mg; IRON 3.4mg; SODIUM 625mg; CALC 59mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 172 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes