1/2 lb. ground beef
2 1/2 c. water
1/2 can (16 oz. size) whole tomatoes
1/2 c. potatoes, diced
1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. carrots, sliced
1/4 c. frozen peas, thawed
1/4 c. frozen green beans, thawed
2 tbsp. water
1/2 tbsp. parsley flakes
1/2 tsp. salt
Pepper to taste

Crumble beef into a small casserole dish and heat on high for 1 1/2 to 2 1/2 minutes until slightly browned. Stir once. Drain.

Combine onion, celery, carrots, potatoes, peas and beans in a medium casserole dish with 2 tbsp. water. Cover and heat on high for 4 1/2 to 6 minutes until tender. Stir in 2 1/2 cups of water, parsley flakes, tomatoes, salt, pepper and browned beef. Cover and microwave on high.

To heat by temperature insert probe into center of soup and set at 160 degrees. By time set 6-7 minutes.