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Quick'n'Easy Vegetable Beef Soup
Paul  R. Giamona

     1 lb. ground beef
     1 large can tomato juice
     1 14.5-oz. can crushed tomatoes or diced tomatoes
     1 onion, chopped
     2 cloves of garlic, crushed
     1 16-oz. package of frozedn mixed vegetables
     1/2 t. each of basil, thyme, and oregano
      2 bay leaves
     salt and pepper to taste
     pasta (stars, alphabet, small elbows, cut spaghetti, etc.)

     1. Brown and crumble the ground beef in a soup kettle.
     2. Add onion and garlic and saute.
     3. Add the spices and cook for about a minute stirring constantly.
     4. Add tomato juice and crushed tomatoes.
     5. Add the frozen vegetables.
     6. Add water approximately equal in volume to the tomato juice.
     7. Bring to a boil.  Then simmer until the vegetables are tender.
     8. Return to a boil and add pasta.  Cook until pasta is al dente. 

This recipe may be copied for personal use only.  Any commercial use requires the permission of the author