Lasagna Soup

Points per serving: 4
Servings: 16

1 lb extra lean ground beef, cooked, rinsed and drained
2 27 oz cans of chunky spaghetti sauce
2 27 oz cans water
2 chicken bouillon cubes
8 oz dry lasagna noodles, uncooked and broken into 3" pieces
3 cups frozen Italian mixed vegetables
2 19 oz cans red kidney beans, drained
1/2 cup light Ricotta cheese

In a LARGE pot, mix together first 5 ingredients. Bring to a boil.
Add noodles and remaining ingredients, reduce heat and simmer until noodles are tender.
Stir occasionally to keep ingredients from sticking to the bottom of the pot.

**Makes a lot so will feed a large crowd easily. Very filling too!