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Ingredients
1 1/2 Pounds ground beef
2 Cups onion, diced onion
1 Cup carrots, diced
1 Cup celery, diced
3 Garlic cloves, minced
3 (14 1/2 oz) Cans chicken broth
1 (15 oz) Can crushed tomatoes
2 Tablespoons Worcestershire sauce
1 Teaspoon hot pepper sauce
1/4 Cup butter
1/2 Cup all-purpose flour
Instructions
In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt butter over medium-low heat. Stir in flour until smooth. Cook and stir until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally.