Reggie's pasta and cabbage soup

4 servings

Ingredients

Quantity Ingredient
1½ cup Diagonally Sliced Carrots
½ cup Diced Onions
6 cups Rough Chopped Cabbage
1 medium Tomato; Rough Chopped
4 cups Nonfat Beef Broth; Note 1
¼ teaspoon Allspice; Heaping
½ pounds Pasta Shells; Note 2
Salt; To Taste

Directions

Note 1: I actually used nonfat vegetarian beef broth that I get from Whole Foods Market in the bulk bin. It is a powder and very flavorful. Note 2: Use any pasta that will hold it's shape ... penne would be another good choice

Cook pasta al dente then drain and rinse under cool running water to stop the cooking action.

While the pasta cooks, in a 4 - 6 qt pot bring the beef broth to a boil.

When it boils lower the heat and add the carrots, diced onions, cabbage and allspice. Cook on med-low for about 12 - 15 min or until the veggies are firm-tender. When they reach that point add in the pasta and continue to cook for an additional 5 min. Serve hot. Season with salt at the table.

Serves 4

Prep Time: about 15 min Cooking Time: about 20 - 25 min This was very good and quite filling.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 273.9 Total Fat 1.2g Sat Fat 0.2g Carb 54.6g Fib 3.1g Pro 20.1g Sod 626mg CFF 3⅗%

Recipe by: Reggie Dwork <reggie@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 19, 1999, converted by MM_Buster v2.0l.

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