Beef Vegetable Soup - Simple, Hearty, and Yummy

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 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
• 3/4 (1 lb) package spaghetti (uncooked, broken into thirds)
• grated parmesan cheese (to taste)
• 3 tablespoons flat-leaf Italian parsley (finely chopped)

Directions

1. 1

   In a heavy dutch oven, brown ground beef; drain. (Do not overcook).

2. 2

   Add next 12 ingredients; give a good stir.

3. 3

   Bring soup mixture to a boil.

4. 4

   Reduce heat; simmer 30 minutes (Give a good stir every now and then).

5. 5

   Prepare broken spaghetti per package directions; drain.

6. 6

   Add spaghetti to soup mixture; heat through (4 or 5 minutes).

7. 7

   Pour into warmed soup bowls and top with Parmesan and parsley.

8. 8

   Serve with warm rolls & butter and a green salad -- "Ummm Ummm good".

9. 9

   Refrigerate or freeze leftovers.