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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is so good and quick. Its on the table in no time. It came from the old Hometown magazine that Better Homes and Gardens put out. Ingredients:
1 lb ground beef |
2 (14 1/2 ounce) cans beef broth |
1 (16 ounce) package frozen vegetables and pasta, broccoli corn and carrots in garlic-seasond sauce (green giant-pasta accents or birdseye eye-pasta secrets) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 1/2 cups no-salt-added tomato juice |
2 teaspoons dried italian seasoning, crushed |
1/4 cup grated parmesan cheese |
Directions:
1. In a dutch oven, cook ground beef until brown, Drain well.
2. Add bee broth, pasta with mixed vegetables, tomatoes, tomato juice, and Italian seasoning.
3. Bring to a boil, recuce heat.
4. Simmer, uncovered, about 10 minutes or until pasta and vegetables are tender.
5. Ladle into soup bowls.
6. Sprinkle each serving with Parmesan Cheese.
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