Nonnie'S Spaghini Stick-To-Your-Ribs Soup

• 1 pound ground round
• 5 cups water
• 4 cups chopped green cabbage (about 1 pound)
• 3 1/2 cups tomato juice
• 1 tablespoon dried oregano
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1 1/2 teaspoons pepper
• 1/4 teaspoon dried thyme
• 3 (15-ounce) cans kidney beans, drained
• 3 (14.5-ounce) cans whole tomatoes, undrained and chopped
• 2 (14 1/4-ounce) cans no-salt-added beef broth
• 8 ounces uncooked angel hairpasta

1. Cook the ground round in a large Dutch oven over medium heat until browned, stirring to crumble. Drain the meat in a colander, and set meat aside. Wipe the drippings from pan with a paper towel.
2. Return meat to pan. Add water and the next 10 ingredients (water through broth), and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
3. Break pasta in half; stir into soup, and cook an additional 5 minutes or until the pasta is done.

ground round, water, green cabbage, tomato juice, oregano, garlic, salt, pepper, thyme, kidney beans, tomatoes, salt, angel hairpasta

Taken from www.myrecipes.com/recipe/nonnies-spaghini-stick-to-your-ribs-soup (may not work)