Beef Vegetable Soup For Two
|Lean ground beef||1⁄4 Pound|
|Loose pack frozen mixed vegetables||1 Cup (16 tbs) (French-Cut Green Beans, Cauliflower, And Carrots)|
|Water||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Instant beef bouillon granules||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Onion powder||1 Dash|
Crumble the lean ground beef into a 1 1/2-quart casserole.
Micro-cook, covered, on 100% power (HIGH) for 2 to 3 minutes or till done, stirring once to break up the ground beef.
Drain off fat.
Stir in vegetables, water, tomato sauce, bouillon granules, basil, thyme, onion powder, and pepper.
Micro-cook, covered, on 100% power (HIGH) about 5 minutes or till vegetables are tender and mixture is heated through, stirring once.
Ladle into 2 soup bowls