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Paradise in a Bowl

From Cindy Roberts,

My family loves this on cold nights. Adjust the spiciness by adding more or less red pepper sauce.


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


  1. Brown ground beef in dutch oven over medium-high heat.

  2. Add diced carrots and celery, and minced garlic. Cook 10-12 minutes until vegetables are softened.

  3. Add chicken broth, crushed tomatoes, Worcestershire sauce, red pepper sauce and freshly ground pepper; bring to a boil.

  4. Reduce heat, cover and simmer 15 minutes

  5. 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.

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