Instructions: **This recipe called for 10 to 15% lean ground beef. Vons now sells 7% ground beef now.

In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil over high heat; reduce heat until water barely simmers. Crush boullion cubes with back of a spoon. Stir until boullion cubes are completly dissolved, set aside. In a heavy nonstick skillet, or a pan coated with non-stick spray, brown beef. Stir with a fork to break up beef. Push browned beef to one side of skillet. Til skillet; remove all but about 1 teaspoon drippings. Add garlic and bell pepper; saute 30 seconds. Spoon browned beef and sauted vegetable into bouillon mixture. Add tomato juice, beans, corn and basil. Bring to a boil over medium heat; reduce heat until mixture barely simmers. Cover; simmer 15 minutes. 1 serving equals 1 1/2 cups soup.

Eat Light Exchanges:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.