 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
|
I don't cook as much now that our daughters are on their own. But when I do, this is the recipe I reach for.—Helen Vail, Glenside, Pennsylvania Ingredients:
4 cans (14-1/2 ounces each) reduced-sodium beef or vegetable broth |
3 cups water |
2 medium sweet potatoes, peeled and cubed |
1 medium onion, chopped |
4 garlic cloves, minced |
2 teaspoons italian seasoning |
6 cups shredded cabbage |
1 package (7 ounces) small pasta shells |
2 cups frozen peas |
Directions:
1. In a soup kettle, combine the broth, water, sweet potatoes, onion, garlic and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Return to a boil. Add the cabbage, pasta and peas; cook for 8-10 minutes or until the pasta and vegetables are tender. Yield: 14 servings (about 3-1/2 quarts).
|
|