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

HOWARD L. PUCKETT

Yield: 13 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 10%
  • Fat: 1.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.7g
  • Carbohydrate: 22.8g
  • Fiber: 3.3g
  • Cholesterol: 19mg
  • Iron: 3.4mg
  • Sodium: 625mg
  • Calcium: 59mg

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

  1. 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.
  2. 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.
  3. Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.
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