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Quick Spaghetti Beef Soup

1 pound ground beef
16 oz pkg frozen mixed vegetables
4 cups tomato juice
4 cups water
2 tablespoons instant beef bouillon granules
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/2 pound spaghetti, broken into thirds
Grated Parmesan cheese

In a large soup pot, brown beef over medium-high heat; drain. Stir
in mixed vegetables, tomato juice, water, beef bouillon, Worcestershire
sauce, basil, thyme, salt, onion salt, black pepper, and garlic
powder. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Meanwhile, in a large pot of boiling salted water, cook spaghetti
according to package directions; drain. Add to the soup mixture
and heat through. Serve soup sprinkled with Parmesan cheese.

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