Beef Vegetable Soup - Simple, Hearty, And Yummy

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs ground beef
• 1 (16 ounce) package frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup frozen zucchini
• 1/2 cup frozen lima beans
• 5 cups vegetable juice or 5 cups tomato juice
• 4 cups water
• 2 1/2 tablespoons instant beef bouillon
• 1 1/2 teaspoons dried basil (crush between fingers to wake up flavor)
• 1 1/2 teaspoons dried marjoram (crush between fingers to wake up flavor)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 0.75 (1 lb) package spaghetti (uncooked, broken into thirds)
• grated parmesan cheese (to taste)
• 3 tablespoons flat-leaf italian parsley (finely chopped)

Recipe

• 1 in a heavy dutch oven, brown ground beef; drain. (do not overcook).
• 2 add next 12 ingredients; give a good stir.
• 3 bring soup mixture to a boil.
• 4 reduce heat; simmer 30 minutes (give a good stir every now and then).
• 5 prepare broken spaghetti per package directions; drain.
• 6 add spaghetti to soup mixture; heat through (4 or 5 minutes).
• 7 pour into warmed soup bowls and top with parmesan and parsley.
• 8 serve with warm rolls & butter and a green salad -- "ummm ummm good".
• 9 refrigerate or freeze leftovers.