A favorite soup!

Nonnie’s Spaghini Stick to Your Ribs Soup


1 lb. ground sirloin
5 cups water
4 cups chopped green cabbage (about 1 lb.)
3 1/2 cups tomato juice (use low sodium if possible)
1 Tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1-teaspoon salt
1/4 teaspoon dried thyme
3 (15 ounce) cans kidney beans
3 (14.5 ounce) cans diced tomatoes (low sodium) do not drain
2 (14 1/4 ounce) cans fat free beef broth (Swansons)
8 ounces uncooked angel hair pasta


Cook beef in a 12-quart Dutch oven or stockpot over medium heat until browned, stirring to crumble. Drain well, return to pan.

Add water and next 10 ingredients; 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 pasta is done.

YIELDS; 13 servings
Serving size (1 1/2 cups))

Points per serving: 3
Taken from: WW e-tools