Steak Soup

Source: Ladies Home Journal - 1996

1 1/2 pounds lean ground beef
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon minced garlic (3 cloves)
3 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
1/2 cup all-purpose flour

Brown ground beef in Dutch oven over medium-high heat. Add onions, carrots, celery and garlic; cook 10 to 12 minutes until vegetables are softened.

Add chicken broth, crushed tomatoes, Worcestershire sauce, hot pepper sauce and pepper; bring to a boil. Reduce heat, cover and simmer 15 minutes.

Meanwhile, melt butter or margarine in small saucepan. Stir in flour. Cook over medium-high heat, stirring, until deep brown. Whisk into soup; cover and simmer 15 minutes more.