Quick and Easy Vegetable Beef Soup

1 pound lean ground beef
1/2 onion, chopped
2 cloves garlic, chopped
1 (32-ounce) carton beef broth (4 cups)
2 medium potatoes, peeled and chopped into 3/4-inch chunks
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes, undrained
1 (16-ounce) package frozen mixed soup vegetables
1 tablespoon white vinegar
In a large stock pot, brown the ground beef over medium heat. Drain any excess fat away.
Return the meat to the pot and add the onions. Cook for about 3 minutes. Add the garlic and cook, stirring constantly for about a minute. Add the beef broth and chopped potatoes. Bring to a boil. Cook for about 5 minutes, then add the tomato sauce, tomatoes (undrained), and frozen mixed vegetables. Return to a boil, then reduce the heat to a simmer and cover.
Cook until the potatoes and vegetables are tender. Add salt and pepper to taste. Then stir in a tablespoon of white vinegar just before serving for an added boost of flavor.

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