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Quick Spaghetti Beef Soup

(1 Votes)
50 Min

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

What You'll Need:
  • 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)
What To Do:
  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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this is great, dont throw out left over pastas, freeze them and this will be one less step you have to do just thaw them and toss in, also try adding minute rice


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Layered Spaghetti Casserole

We sure don't mind leftovers of this creamy spaghetti; it's just as good or better the next day. The only problem is that our Layered Spaghetti Casserole is so lip-smacking good, you might not have any left!

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