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Quick Vegetable Soup Recipe

Ingredients
1	pound	beef, ground
16	oz	vegetables, frozen, mixed
4	cup	v-8 cocktail juice
4	cup	water
2	tablespoon	bouillon, beef flavor, instant
1	teaspoon	basil, leaves
1	teaspoon	marjoram, leaves
1	teaspoon	salt
1/2	teaspoon	onion salt
1/2	teaspoon	pepper
1/4	teaspoon	garlic powder
1/2	pound	spaghetti, broken into thirds, uncooked
1		parmesan cheese, grated, optional
Directions:
In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with parmesan cheese. Refrigerate or freeze leftovers.

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