quick vegetable soup
- Categories
- Soup/stew
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 pack | (16-oz) frozen mixed soup |
| Vegetables | |
| 4 cups | V-8 cocktail juice |
| 4 cups | Water |
| 2 tablespoons | Beef flavor instant |
| Bouillon | |
| 1 teaspoon | Basil leaves |
| 1 teaspoon | Marjoram leaves |
| 1 teaspoon | Salt |
| ½ teaspoon | Onion salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Garlic powder |
| ½ pounds | Package spaghetti broken |
| Into thirds and uncooked | |
| Grated Parmesan cheese opt |
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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