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  Spaghini-Stick-To-Your-Ribs Soup
   Soups
   Cooking Light/Dec '95
   7/10/2008
Ingredients:
1 pound ground sirloin
5 cups water
1/2 med-lrg onion, chopped
4 cups green cabbage (about 1 pound)
3 1/2 cups tomato juice
1 T dried oregano
1 to 2 garlic cloves, minced
1 tsp salt
1 1/2 tsp pepper
1/4 tsp dried thyme
3 (15 ounce) cans kidney beans, drained
3 (14.5 ounce) cans whole tomatoes, undrained & chopped
2 (14 1/4-ounce) cans no salt beef broth
8 ounces uncooked angel hair pasta (use LESS & be sure to separate)
Instructions:
Cook the meat in a large soup pot over med heat until browned, stirring to crumble. Drain meat & set aside. Wipe pot with paper towels.
Return meat to pot. Add water & the next 10 ingredients (water through broth) & bring to boil. Reduce heat & simmer, uncovered, 2 hours or so, stirring occasionally.
Break pasta in half; stir into soup & cook additional 5 minutes or more until pasta is tender.

Makes 13 1-1/2 cup servings.
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