SPAGHINI STICK-TO-YOUR RIBS SOUP

By curly

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 tsps garlic powder
• 1 tsp salt
• 1-1/2 tsps pepper
• 1/4 tsp dried thyme
• 3 (15 oz) cans kidney beans, drained
• 3 (14.5 oz) cans diced tomatoes
• 2 (14 1/4 oz) cans cans no-salt-added beef broth
• 8 ounces uncooked angel hair pasta

Preparation

Step 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.

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.

13 - 1 ½ cup servings