Cook ground beef and onion over medium heat, stirring occasionally, until beef is no longer pink; about 6-10 minutes. Drain off any fat. (I have my students dump it into a colander then back into the pan because they cant drain it effectively otherwise) Stir in seasoning mix and continue cooking for 1 minute. Stir in tomato juice. Continue cooking, stirring occasionally until heated through -- about 5 minutes. To serve, ladle soup into bowls. Each individual can then add additional toppings. NOTES : * May substitute 1 teaspoon onion paste for the chopped onion, if desired. This comes in a tube like anchovy paste, is really quick to use and eliminates the need to have students chopping with sharp knives. Recipe by: Catherine Arcure -- Ann Arbor News Posted to Digest eat-lf.v097.n195 by AKCooker@aol.com on Aug 2, 1997