1 lb. ground round
46 oz. can V-8 juice
1 tsp. beef bouillon cubes (or low-sodium bouillon)
1 c. water
1 1/2 c. raw cauliflower florets
1 lg. carrot, scraped & sliced
3/4 c. celery, chopped
3/4 c. onion, chopped
1 tsp. oregano
1/2 tsp. salt (opt.)
1/4 tsp. pepper
1/2 c. dry elbow macaroni

Brown ground beef in Dutch oven. Remove with slotted spoon; drain excess grease well. Add remaining ingredients except macaroni and bring to a boil.

Cover, reduce heat, and simmer 1 hour, stirring occasionally. Cook macaroni according to instructions on package. Add to soup 5 minutes before serving. For 8 servings.