Quick vegetable soup
1 servings
Ingredients
| Quantity | 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 | ||
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.