In a large pot over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes. Drain excess fat if necessary.
Add the minced garlic and diced yellow onion to the pot with the beef. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
Pour in the low sodium beef broth, petite diced tomatoes (with their juice), and tomato paste. Stir to combine. Add the brown sugar, Worcestershire sauce, oregano, and dried basil. Bring the mixture to a boil.
Once boiling, stir in the uncooked elbow macaroni and frozen mixed vegetables. Reduce the heat to a simmer and cover the pot. Allow it to cook for about 8-10 minutes or until the macaroni is tender.
Taste the soup and adjust the seasoning as needed. If you prefer a little kick, feel free to add a pinch of red pepper flakes. Serve hot in bowls and enjoy the hearty goodness!
