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Quick Beef-Vegetable Soup
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Quick Beef-Vegetable Soup

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb ground beef
1 pkg (16 oz.) frozen mixed soup vegetables
4 cups tomato/vegetable juice cocktail
4 cups water
2 Tbsp beef bouillon
1 tsp basil leaves
1 tsp marjoram leaves
1 tsp salt
1/2 tsp onion salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 of (1 lb.) pkg. spaghetti, broken into thirds, uncooked, or orzo
Grated parmesan cheese (optional)
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Let's Make It
1
In Dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to boil. Reduce heat; simmer 30 minutes.
2
Prepare spaghetti according to pkg. directions; drain. Add to soup mixture; heat through. If using orzo, add to boiling liquid uncooked, turn heat down to simmer for 10 minutes.
3
Serve with parmesan cheese sprinkled on top. Can freeze leftovers. Makes about 2 1/2 quarts.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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