Stick To Your Ribs Soup

• 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

1. Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble.
2. Drain well, and return to pan.
3. Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil.
4. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
5. Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done.
6. Enjoy!
7. Points-3.

ground round, water, green cabbage, carrot, celery, tomato juice, oregano, garlic, pepper, salt, thyme, tomatoes, nonfat beef, angel hair pasta

Taken from www.food.com/recipe/stick-to-your-ribs-soup-108849 (may not work)