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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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