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Categories:
ground beef mixed vegetables zucchini beans vegetable juice water instant beef bouillon basil salt ground black pepper onion powder garlic salt Parmesan cheese flat-leaf Italian parsley
Viewed: 38 - Published at: 4 years agoIngredients
- 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)
Method
- In a heavy dutch oven, brown ground beef; drain.
- (Do not overcook).
- Add next 12 ingredients; give a good stir.
- Bring soup mixture to a boil.
- Reduce heat; simmer 30 minutes (Give a good stir every now and then).
- Prepare broken spaghetti per package directions; drain.
- Add spaghetti to soup mixture; heat through (4 or 5 minutes).
- Pour into warmed soup bowls and top with Parmesan and parsley.
- Serve with warm rolls & butter and a green salad -- "Ummm Ummm good".
- Refrigerate or freeze leftovers.
