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How To make Quick Vegetable Soup

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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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