Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
1 hour |
16 servings |
1 C |
¼ C olive oil
|
1 clove garlic, minced, or ⅛ tsp garlic powder
|
1⅓ C coarsely chopped onion
|
1½ C coarsely chopped celery and leaves
|
1 can (6 oz) no-salt-added tomato paste
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1 Tbsp chopped fresh parsley
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1 C sliced carrots, fresh or frozen
|
4¾ C shredded cabbage
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1 can (1 lb) no-salt-added tomatoes, cut up
|
1 can (15½ oz)Â low-sodium red kidney beans, drained and rinsed
|
1½ C frozen peas
|
1½ C fresh green beans
|
Dash hot sauce
|
11 C water
|
2 C spaghetti, finely broken, uncooked
|
|
|
|
Directions
-
1
|
Heat oil in a 4-quart saucepan.
|
-
2
|
Add garlic, onion, and celery and sauté about 5 minutes.
|
-
3
|
Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
|
-
4
|
Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
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-
5
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Add uncooked spaghetti and simmer 2-3 minutes only. Serve warm.
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