Quick Vegetable Beef Soup

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1 lb. ground beef

1 medium white or yellow onion, chopped

3 garlic cloves, diced

1 1/2 cups beef broth

1 (15 oz.) can tomato sauce

1 (14.5) can diced tomatoes with juice

2 cups frozen mixed vegetables, thawed

1 cup frozen corn, thawed

Salt and Pepper, to taste

In a Dutch oven or soup pot, brown the ground beef with salt and pepper over medium heat. Add onion, sauté for 3-4 minutes. Add garlic; cook another minute. Stir in the remaining ingredients through corn. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Sponsor: Utah Beef Council