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Stick to Your Ribs Soup
At a Glance
- Prep
- 120 minutes
- Cook
- 140 minutes
- Total
- 2 hrs 10 min
- Yield
- 12.00 serving(s)
Categories
- Soup
Cuisine
- American
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Celery — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Stick to Your Ribs Soup brings together 1 lb ground round, 5 cups water, 4 cups chopped green cabbage (about a pound) in a practical dish for home cooking. It takes about 2 hrs 10 min to prepare and cook. It makes approximately 12 servings.
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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
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Instructions
Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
Drain well, and return to pan.
Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
Enjoy!
Points-3.
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