FOR THE PASTA:
Fill a medium pan with about 12 cups of water and on the stove over high heat, bring the water to a boil. Add the 2 teaspoons of salt and the elbow pasta, stirring occasionally and cooking until the pasta is tender.
FOR THE SOUP BROTH:
While the pasta is cooking, sauté the ground beef in a large soup pot, chopping it into very small pieces until it is browned and cooked.
Remove the ground beef from the heat and drain the fat ( if you have any) in a colander.
Return the ground beef to the pan.
Add in the 4 cups of water, onion soup mix, stewed tomatoes, tomato sauce, and mixed vegetables. Also add the juice from the can of mixed vegetables.
Stir and bring the soup to a boil; reduce the heat to very low and let it simmer for 5-10 minutes.
Remove the soup from the heat.
Drain the pasta and add it to the soup pot.
Serve with grated Romano or Parmesan cheese.