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Stick-To-Your-Ribs Soup

Source of Recipe


Cooking Light Low-Fat Ways To Cook Soups and Stews






List of Ingredients



• 1 lb. ground round
  
• 5 cups water
  
• 4 cups chopped green cabbage (about 1 lb.)
  
• 3 1/2 cups tomato juice
  
• 1 tbsp. dried oregano
  
• 1 1/2 tsp. garlic powder
  
• 1 tsp. salt
  
• 1 1/2 tsp. pepper
  
• 1/4 tsp. dried thyme
  
• 3 (15 oz.) cans kidney beans, drained
  
• 3 (14 1/2 oz.) cans whole tomatoes, undrained and chopped
  
• 2 (14 1/2 oz.) cans no-salt-added beef broth
  
• 8 oz. angel hair pasta, uncooked
  






Instructions



1. Cook ground round in a large Dutch oven over medium heat until browned, stirring until it crumbles. Drain meat in a colander, and set aside. Wipe drippings from pan with a paper towel.
   
   
2. Return meat to pan. Add water and next 10 ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
   
   
3. Break pasta in half; stir into soup, and cook 5 additional minutes or until pasta is tender. Yield: 13 (1 1/2 cup) servings.
   
   






Final Comments


Nutritional information per serving:
163 calories (10% from fat), Fat 1.9G (saturated fat .6G), Protein 14.7G, Carbohydrate 22.8G, Cholesterol 19MG, Sodium 625MG.