Shelly's Recipe

*SUNDAY NIGHT SOUP*

Category: Soups

2 tsp oil
1 lb ground beef
1 cup chopped onion
1 (11 oz) can chopped tomatoes
3 cups water
2 beef bouillon cubes
1 tsp salt and pepper
1 large bay leaf
3/4 cup celery
1 tsp Worcestershire sauce
1 pkg dry onion soup mix
2 1/2 cups V-8
1 (8 oz) can mushroom stems and pieces, drained
1 (16 oz) pkg frozen vegetables for soup
6-8 oz vermicelli, broken into 2 inch pieces
1/2 tsp thyme
1/4 tsp garlic powder

In a Dutch oven, grown beef and onion until cooked through; drain. Add next 11 ingredients and bring to a boil. Reduce heat to simmer, cover, and cook for 30 minutes.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaf. Serve in bowls topped with toasted garlic croutons. Serves 12