Submitted By: Pat Bailey
Prep Time: 30 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 16
“When the cold weather hits, here’s a recipe to warm you up!”
1/4 cup olive oil
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 1/3 cup coarsely chopped onion
1 1/2 cup coarsely chopped celery and leaves
1 can (6 ounces) tomato paste
1 tablespoon chopped fresh parsley
1 cup sliced carrots (fresh or frozen)
4 3/4 cups shredded cabbage
1 can (1 pound) tomatoes, cut up
1 1/2 cup frozen peas
1 cup canned red kidney beans, drained and rinsed
1 1/2 cup fresh green beans
1 dash hot sauce
11 cups water
2 cups uncooked, broken spaghetti
1. Heat oil in a 4 quart saucepan. Add garlic, onion and celery and saute about 5 minutes. Add all remaining ingredients
except spaghetti and stir until ingredients are well mixed. Bring to a boil. Reduce heat, cover and simmer about 45 minutes
or until vegetables are tender. Add uncooked spaghetti and simmer 2-3 minutes only.
2. Each 1 cup serving provides 153 calories; total fat is 4 grams, saturated fat less than 1 grams, cholesterol 0 milligrams
and sodium 191 milligrams.