A good, traditional vegetable beef soup!
2 Tablespoons Vegetable Oil
1 pound Ground Beef
1 whole Onion, Diced
2 cloves Garlic, Minced Or Pressed
½ teaspoons Kosher Salt
1 dash Ground Black Pepper
28 ounces, weight Can Diced Tomatoes And Liquid
8 ounces, fluid Can Tomato Sauce
16 ounces, weight Bag Frozen Mixed Vegetables, Thawed
2 whole Medium Red-skinned Potatoes, Cubed
2 quarts Beef Broth
½ cups Uncooked Elbow Macaroni
In a large pot or Dutch oven, heat your oil over medium to medium-high. Add the beef, onion and garlic. Season with salt and pepper and cook until onion is softened and beef is browned. Add in the tomatoes with their juice and the can of tomato sauce. Cook for a minute. Add in the vegetables, potatoes, and 3/4 of the broth. Bring to a boil and boil 15-20 minutes or until potatoes and vegetables are tender.
Meanwhile, bring a medium to large pot of water to a boil over high heat. Salt the water and cook the pasta according to package instructions for al dente. Then drain it.
Add the pasta into the soup at the end of the cooking time. Taste and adjust seasonings as necessary. Add more broth if necessary.