"Quick Vegetable Soup"
| Ingredients | | | 1 | pound | beef, ground | | | 16 | oz | vegetables, frozen, mixed | | | 4 | cup | v-8 cocktail juice | | | 4 | cup | water | | | 2 | tablespoon | bouillon, beef flavor, instant | | | 1 | teaspoon | basil, leaves | | | 1 | teaspoon | marjoram, leaves | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | onion salt | | | 1/2 | teaspoon | pepper | | | 1/4 | teaspoon | garlic powder | | | 1/2 | pound | spaghetti, broken into thirds, uncooked | | | 1 | | parmesan cheese, grated, optional | | | | | |
Directions:
| In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes.
Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with parmesan cheese.
Refrigerate or freeze leftovers.
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