Quick Spaghetti Beef Soup

If you want leftovers for tomorrow (or the freezer), you'd better make extra, 'cause you're gonna keep hearing, "one more bowl, please!"

Serves: 8

Cooking Time: 50 min

Ingredients

• 1 pound ground beef
• 1 (16-ounce) package frozen mixed soup vegetables or mixed vegetables
• 4 cups vegetable juice cocktail or tomato juice
• 4 cups water
• 2 tablespoons instant beef bouillon
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 1/2 pound spaghetti, broken into thirds
• Grated Parmesan cheese (optional)

Instructions

1. In a soup pot or Dutch oven, brown ground beef over medium-high heat; drain off  fat.
    
2. Stir in mixed vegetables, vegetable juice cocktail, water, beef bouillon, basil, thyme, salt, onion powder, pepper, garlic powder, and Worcestershire sauce; bring to a boil. Reduce heat and simmer 30 minutes.
    
3. Meanwhile, in a large pot of boiling salted water, cook spaghetti to desired doneness; drain.  Add spaghetti to soup mixture; heat through.
    
4. Serve with Parmesan cheese, if desired.