**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:

2 meat; 1 1/2 bread; 1 1/2 vegetable; 1/2 fat and 240 calories.