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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I can't wait for chilly weather just so I can make this hearty soup! notes Sandra Koch from Elyria, Ohio. I came across the recipe a few years ago, and my family fell in love with it. You'll love it, too...it's priced at a mere 68 cents a bowl. Ingredients:
1-1/2 pounds ground beef |
2 cups diced onions |
1 cup diced carrots |
1 cup diced celery |
3 garlic cloves, minced |
3 cans (14-1/2 ounces each) chicken broth |
1 can (15 ounces) crushed tomatoes |
2 tablespoons worcestershire sauce |
1 teaspoon hot pepper sauce |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
Directions:
1. In a large saucepan, 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.
2. In another saucepan, melt butter over medium-low heat. Stir in flour until smooth. Cook and stir for 6-8 minutes or until mixture turns golden brown (do not burn). Carefully stir into soup. Cover and simmer for 15 minutes or until thickened, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
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