Title: Nonnie's Spaghini Stick-To-Your-Ribs Soup
Categories: 1995
Yield: 13 servings

1 lb Ground round
5 c Water
4 c Chopped green cabbage;
-(about 1 pound)
3 1/2 c Tomato juice
1 tb Dried oregano
1 1/2 ts Garlic powder
1 ts Salt
1 1/2 ts Pepper
1/4 ts Dried thyme
3 cn Kidney beans; drained
-(15-ounce)
3 cn Whole tomatoes; undrained
-and
; chopped
; (14.5-ounce)
2 cn No-salt-added beef broth;
-(14-1/4-ounce)
8 oz Uncooked angel hair pasta

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: 1-1/2 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

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