Quick Vegetable Soup

• 1 pound beef ground
• 16 ounces vegetables frozen, mixed
• 4 cups vegetable juice cocktail
• 4 cups water
• 2 tablespoons beef stock beef flavor, instant
• 1 teaspoon basil leaves
• 1 teaspoon marjoram leaves
• 1 teaspoon salt
• 1/2 teaspoon onion salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 pound spaghetti broken into thirds, uncooked
• 1 x parmesan, parmigiano-reggiano cheese, grated grated, optional

1. In dutch oven, brown ground beef; drain.
2. Stir in next ten ingredients.
3. Bring to a boil.
4. Reduce heat; simmer 30 minutes.
5. Prepare spaghetti according to package directions; drain.
6. Add to soup mixture; heat through.
7. Serve with parmesan cheese.
8. Refrigerate or freeze leftovers.

ground, vegetables, vegetable juice cocktail, water, beef stock beef flavor, basil, marjoram leaves, salt, onion salt, black pepper, garlic, parmesan

Taken from recipeland.com/recipe/v/quick-vegetable-soup-2155 (may not work)