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

Nonnie's Spaghini Stick-to-Your-Ribs Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 (14 1/4-ounce) cans no-salt-added beef broth
  • 3 ½ cups tomato juice
  • 3 (14.5-ounce) cans whole tomatoes, undrained and chopped
  • 1 ½ teaspoons garlic powder
  • 4 cups chopped green cabbage (about 1 pound)
  • 1 pound ground round
  • ¼ teaspoon dried thyme
  • + 6 more ingredients
    • 3 (15-ounce) cans kidney beans, drained
    • 5 cups water
    • 1 tablespoon dried oregano
    • 1 ½ teaspoons pepper
    • 8 ounces uncooked angel hairpasta
    • 1 teaspoon salt

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. ...

View full recipe at My Recipes

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