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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
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When the weather is cold and it is snowy outside I love to make this soup. It is relativly inexpensive but has so much flavor. Very different from any steak soup I have tried. My kids actually get excited when I make this soup. I have had this recipe for years and believe it may have originated from Lady's Home Journal and modified just a tad. I would add a serve with but think it is good for the whole meal. Ingredients:
1 1/2 lbs ground beef |
1 cup diced onion |
1 1/2 cups diced carrots |
1 cup chopped celery |
1 tablespoon chopped garlic |
3 (14 1/2 ounce) cans chicken broth |
1 (16 ounce) can crushed tomatoes |
2 tablespoons worcestershire sauce |
1 teaspoon red pepper sauce |
1/2 teaspoon ground pepper |
8 tablespoons butter |
1/2 cup flour |
Directions:
1. Brown ground beef over med-high heat in a dutch oven. Add onions, carrots, celery and garlic. cook 10-12 minutes until veggies are softened.
2. Add chicken broth, tomatoes, worchestershire, red pepper sauce, and ground pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
3. Meanwhile melt butter in small saucepan. Stir in flour. Cook over medium-high heat, stirring until golden brown. Whisk into soup. Cover and simmer 15 minutes more.
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