Good afternoon everyone!

Welcome back Austingal!

I got a new recipe from my WW leader yesterday and made it last night for dinner. Anyway, I just had to have a taste of it before dinner tonight and it's great! It's kind of a cross between chili and spaghetti. My leader said it's very filling and it's only 3 points per 1 1/2 cup serving. Definitely my kind of meal.

The weather here is frigid (only 8 degrees with windchills 10-20 degrees below Zero) and it's a good day for soup. So gang, here's the recipe, it makes quite a bit so what I did is put some in containers for my lunch and the rest into a crock pot for dinner tonight.
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Nonnie’s Spaghini Stick to Your Ribs Soup

1# Ground Round
5 C water
4 C chopped cabbage
3 ½ C tomato juice or V8*
1 Tbs oregano
1 ½ tsp. garlic powder
1 ½ tsp pepper
1 tsp. salt
3-15 oz. cans light kidney beans
3-14.5 oz. cans Diced Tomatoes, undrained
2-14 ½ oz. cans FF Beef Broth
8 oz uncooked Angel Hair Pasta

Cook beef in 12 qt dutch oven or large stock pot will work as well. Drain well.

Add water & next 9 ingredients. Bring to a boil. Reduce heat & simmer, uncovered 2 hours, stirring occasionally.

Break pasta in thirds, stir into soup & cook additional 15 minutes or until pasta is done.

Yields: 13 servings (1 ½ cups) = 3 points

Freezes well.

*Recipe says you can use either; I used the V8 because I had it and it's lower in sodium than tomato juice.

Melissa-

thanks for the recipe! How do you think it would be with
veggie crumbles or turkey breast meat?

I'm willing to try something new.

Lala: On the bottom of the recipe there was a note that you can use meat substitute instead of meat, i.e. Yves Just Like Ground or Boca crumbles. If you use the meat substitute you can throw everything into pot except pasta right at the beginning.