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	Quick'n'Easy Vegetable Beef Soup Paul  R. Giamona Ingredients:       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.)      water  Directions:       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