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