Spaghetti Soup

1. 1

   In a 5 or 6-quart Dutch oven, brown ground beef and drain. Stir in water, juice, salt, seasoning, pepper, onion, tomatoes and cabbage.

2. 2

   Bring to boil.

3. 3

   Reduce heat and simmer 30 minutes or until vegetables are tender.

4. 4

   Prepare spaghetti according to package directions and drain.

5. 5

   Add frozen vegetables and cooked spaghetti into soup mixture; heat thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.