This is a simple, quick variation on my mom’s vegetable beef soup, my favorite cold-weather food. Make sure to pay attention to the type of mixed veggies you buy. There are some varieties out there that are a mix specifically for soups. The bag I used for this recipe had lima beans, green beans, carrots, corn, peas and okra in it. It was the perfect blend.

The perfect dish to restart your healthy diet plan. (Southern Bite)

Quick and Easy Vegetable Beef Soup

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves 4 to 6

Ingredients

• 1 pound lean ground beef
• ½ onion, chopped
• 2 cloves garlic, chopped
• 1 (32-ounce) carton beef broth (4 cups)
• 2 medium potatoes, peeled and chopped into ¾-inch chunks
• 1 (8-ounce) can tomato sauce
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (16-ounce) package frozen mixed vegetables
• salt
• pepper
• 1 tablespoon white vinegar

Instructions

• 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.
• Stir in a tablespoon of white vinegar.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out The Southern Bite Cookbook.