Nonnie's Spaghini Stick-to-Your-Ribs Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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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 |
Directions:
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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