Spaghetti Soup

Name: Spaghetti Soup
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

Directions

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.