Nonnie's Spaghini Stick-to-Your-Ribs Soup

Nonnie's Spaghini Stick-to-Your-Ribs Soup Recipe
HOWARD L. PUCKETT

Yield:

13 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 10 %
Fat 1.9 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 14.7 g
Carbohydrate 22.8 g
Fiber 3.3 g
Cholesterol 19 mg
Iron 3.4 mg
Sodium 625 mg
Calcium 59 mg

Ingredients

1 pound ground round
5 cups water
4 cups chopped green cabbage (about 1 pound)
3 1/2 cups tomato juice
1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 1/2 teaspoons pepper
1/4 teaspoon dried thyme
3 (15-ounce) cans kidney beans, drained
3 (14.5-ounce) cans whole tomatoes, undrained and chopped
2 (14 1/4-ounce) cans no-salt-added beef broth
8 ounces uncooked angel hairpasta

Preparation

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.

Note:

November 1995
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