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 tsp garlic powder |
| 1-1/3 Cup coarsely chopped onion |
| 1-1/2 Cup coarsely chopped celery and leaves |
| 1 Can (6 oz.) tomato paste |
| 1 Tbsp chopped fresh parsley |
| 1 Cup sliced carrots (fresh or frozen) |
| 4-3/4 Cups shredded cabbage |
| 1 can (1 lb) tomatoes, cut up |
| 1-1/2 Cup frozen peas |
| 1 Cup canned red kidney beans, drained and rinsed |
| 1-12 Cup fresh green beans |
| dash hot sauce |
| 11 Cups water |
| 2 Cups uncooked, broken spaghetti |
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.
Yield 16 servings (serving size 1 cup)
Each serving provides: 153 Calories; total fat is 4g., saturated fat less than 1 g, cholesterol 0 mg and sodium 191 mg.
Contributor: Pat Bailey