1 lb. lean ground beef
1 medium onion, chopped
6 c. water
2 c. V-8 Cocktail Vegetable Juice
1 c. carrots, chopped fine
1/2 c. celery, chopped fine
1/4 tsp. basil leaves
1/4 tsp. thyme leaves
1 (10 oz.) pkg. frozen, mixed vegetables
1/4 c. sm. shell macaroni
Salt and pepper to taste

Crumble ground beef into 3 quart microwave safe casserole dish. Add onion. Microwave on high, uncovered, 5 to 6 minutes or until meat is no longer pink, stirring once. Drain. Add water, juice, carrot, celery, basil, and thyme. Cover with casserole dish lid.

Microwave on high for 40 minutes. If hot water is used, reduce cooking time to 30 minutes. Add frozen vegetables, macaroni, salt, and pepper. Cover. Microwave on high 30 to 40 minutes or until flavors are blended, stirring once.

Suggestion: My casserole dish would only hold 4 cups of water to begin with, so I added the other 2 cups of water after the soup was cooked. If the soup starts to boil over, place the lid ajar for partial covering of the dish. Makes about 10 servings. 130 calories each.