- From Cindy Roberts, recipetips.com
1 ½ pounds lean ground beef
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 T. minced garlic
3 cans (13-14 oz) chicken broth
1 can (16 oz) crushed tomatoes
2 T Worcestershire sauce
1 tsp red pepper sauce
½ tsp freshly ground pepper
¼ cup butter
½ cup flour
Brown ground beef in dutch oven over medium-high heat.
Add diced carrots and celery, and minced garlic. Cook 10-12 minutes until vegetables are softened.
Add chicken broth, crushed tomatoes, Worcestershire sauce, red pepper sauce and freshly ground pepper; bring to a boil.
Reduce heat, cover and simmer 15 minutes
Melt butter in small saucepan or microwave. Stir in flour. Cook over medium-high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.