Makes: 16 servings
Ingredients
1/4 C olive oil.
1 clove garlic, minced or 1/8 tsp garlic powder.
1-1/3 C coarsely chopped onion.
1-1/2 C coarsely chopped celery and leaves.
1 can (6 oz) tomato paste.
1 Tbsp chopped fresh parsley.
1 C sliced carrots, fresh or frozen.
4-3/4 C shredded cabbage.
1 can (1 lb) tomatoes, cut up.
1 C canned red kidney beans, drained and rinsed.
1-1/2 C frozen peas.
1-1/2 C fresh green beans.
Dash hot sauce.
11 C water.
2 C uncooked, broken spaghetti.
Directions
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.
Nutritional Information
Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg
Source :Find more delicious and healthy recipe here : Woman Fitness
