Italian Vegetable Soup - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
1 medium zucchini, cubed (2 c.)
1 1/2 c. thin slices cabbage (5 oz.)
4 oz. spaghetti (3 inch lengths, 1 1/2 c.)
3 Tbsp. beef bouillon granules
4 bay leaves
1/2 tsp. ground black pepper
1 (15 1/2 oz.) can chopped tomatoes
8 c. water
2 Tbsp. margarine or butter (optional)

Preparation

Combine ingredients, except margarine, in 4-quart dish.
Cover and microwave on High about 50 to 60 minutes. Stir every 15 to 20 minutes until spaghetti is tender. Add margarine.