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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Yum! A filling and tasy soup you will love, that's also low fat! From Perfect Food, a weight watchers magazine. Ingredients:
1 lb ground round |
5 cups water |
4 cups chopped green cabbage (about a pound) |
1/4 cup chopped carrot (optional) |
1/4 cup chopped celery (optional) |
3 1/2 cups tomato juice or 3 1/2 cups v8 vegetable juice |
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 diced tomatoes, undrained |
2 (14 1/2 ounce) cans nonfat beef broth |
8 ounces uncooked angel hair pasta |
Directions:
1. Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
2. Drain well, and return to pan.
3. Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
4. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
5. Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
6. Enjoy!
7. Points-3.
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