1/4 cup olive oil
1 clove garlic, minced (or 1/8 tsp powder)
1 1/3 cup onion, coarsely chopped
1 1/2 cup celery with leaves, coarsely chopped
1 can (6 oz) tomato paste
1 Tablespoon fresh parsley, chopped
1 cup carrots, sliced, fresh or frozen
4 3/4 cups cabbage, shredded
1 can (1 lb) tomatoes, cut up
1 cup canned red kidney beans, drained, rinsed
1 1/2 cups frozen peas
1 1/2 cups fresh green beans
dash hot sauce
11 cups water
2 cups spaghetti, uncooked, broken
1. Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté for about 5 minutes.
2. Add all remaining ingredients except spaghetti. Stir until ingredients are well mixed.
3. Bring to boil and reduce heat, cover, and simmer for about 45 minutes or until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2–3 minutes.
Yield: 16 servings
Serving Size: 1 cup
Each serving provides:
Total fat: 4 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 202 mg
Total fiber: 4 g
Protein: 4 g
Carbohydrates: 17 g
Potassium: 393 mg
Halloween is the fun holiday, dressing
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