My Spaghini Stick-To-Your Ribs Soup - cooking recipe

Ingredients

1 lb. ground round
5 c. water
4 c. chopped cabbage (1 lb.)
3 1/2 c. tomato juice
1 Tbsp. oregano
1 1/2 tsp. garlic powder
1 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. thyme
3 cans (15 oz.) drained dark kidney beans
3 (14.5 oz.) cans whole tomatoes (undrained), chopped
2 (14 1/2 oz.) cans no-salt beef broth
8 oz. uncooked angel hair pasta

Preparation

Cook meat. Drain and set aside. Return to kettle and add water and next 10 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 2 hours, stirring once in awhile. Break pasta in half. Stir into soup and cook 5 minutes. Serves 13.