Spaghetti Soup

• 1 lb. ground beef
• 4 c. water
• 4 c. vegetable tomato juice
• 1 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. pepper
• 2 Tbsp. beef flavor instant bouillon (2 cubes)
• 1 green pepper, minced
• 1 small onion, minced
• 1 (14 oz.) can stewed tomatoes
• 2 c. cabbage, shredded
• 1/2 lb. uncooked spaghetti, broken into thirds
• 1 (16 oz.) pkg. frozen mixed vegetables

1. In a 5 or 6-quart Dutch oven, brown ground beef and drain. Stir in water, juice, salt, seasoning, pepper, onion, tomatoes and cabbage.
2. Bring to boil.
3. Reduce heat and simmer 30 minutes or until vegetables are tender.
4. Prepare spaghetti according to package directions and drain.
5. Add frozen vegetables and cooked spaghetti into soup mixture; heat thoroughly.
6. Makes 2 1/2 to 3 quarts.

ground beef, water, tomato juice, salt, garlic salt, pepper, beef flavor, green pepper, onion, tomatoes, cabbage, frozen mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546560 (may not work)