Search
by Ingredient

Spaghini Stick To Your Ribs Soup

StarStarStarStarHalf star

Submitted by beatty

Ingredients

1 453.6
POUND G GROUND BEEF
5 1.2
CUPS L WATER
4 946
CUPS ML CABBAGE
green, chopped
3 ½ 828
CUPS ML TOMATO JUICE
1 15
TABLESPOON ML OREGANO
dried
1 ½ 7.5
TEASPOONS ML GARLIC POWDER
1 5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML BLACK PEPPER
¼ 1.3
TEASPOON ML THYME *
3 3
CANS CANS RED KIDNEY BEANS
15 oz each *
3 3
CANS CANS TOMATOES
whole, 14.5 oz each *
2 2
CANS CANS BEEF STOCK
no-salt *
8 231.2
OUNCES ML/G ANGEL HAIR PASTA

Directions

Cook the ground round in a large Dutch oven over medium heat until browned; drain.

Add water and the next 10 ingredients (water through broth) and bring to a boil.

Reduce heat and simmer uncovered 2 hours stirring occaisonally.

Break pasta in half; stir into soup and cook 5 more minutes or until pasta is done.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 771g (27.2 oz)
Amount per Serving
Calories 728 25% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 1543mg 64%
Total Carbohydrate 29g 29%
Dietary Fiber 5g 22%
Sugars g
Protein 100g
Vitamin A 22% Vitamin C 124%
Calcium 20% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

    Email this recipe