Nonnie's Spaghini Stick-to-Your-Ribs Soup

Ingredients

• 8 ounces angel hairpasta uncooked
• 28.5 ounce no-salt-added beef broth canned
• 45 ounce kidney beans drained canned
• 43.5 ounce tomatoes whole undrained chopped canned
• 0.3 teaspoon thyme leaves dried
• 1.5 teaspoons garlic powder 
• 1 pound cabbage green chopped
• 1 pound ground round 
• 1 tablespoon oregano dried
• 1.5 teaspoons pepper 
• 1 teaspoon salt 
• 3.5 cups sacremento tomato juice 
• 5 cups water 

Equipment

• frying pan
• paper towels
• dutch oven
• colander

Directions

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