Beef Vegetable Soup - Simple, Hearty, and Yummy

• 1 12 lbs ground beef
• 1 (16 ounce) package frozen mixed vegetables (peas, carrots, corn)
• 12 cup frozen zucchini
• 12 cup frozen lima beans
• 5 cups vegetable juice or 5 cups tomato juice
• 4 cups water
• 2 12 tablespoons instant beef bouillon
• 1 12 teaspoons dried basil (crush between fingers to wake up flavor)
• 1 12 teaspoons dried marjoram (crush between fingers to wake up flavor)
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 1 teaspoon onion powder
• 12 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)

1. In a heavy dutch oven, brown ground beef; drain.
2. (Do not overcook).
3. Add next 12 ingredients; give a good stir.
4. Bring soup mixture to a boil.
5. Reduce heat; simmer 30 minutes (Give a good stir every now and then).
6. Prepare broken spaghetti per package directions; drain.
7. Add spaghetti to soup mixture; heat through (4 or 5 minutes).
8. Pour into warmed soup bowls and top with Parmesan and parsley.
9. Serve with warm rolls & butter and a green salad -- "Ummm Ummm good".
10. Refrigerate or freeze leftovers.

ground beef, mixed vegetables, zucchini, beans, vegetable juice, water, instant beef bouillon, basil, salt, ground black pepper, onion powder, garlic salt, parmesan cheese, flatleaf italian parsley

Taken from www.food.com/recipe/beef-vegetable-soup-simple-hearty-and-yummy-315000 (may not work)