Recipe for cooking steak soup

Soups for Salads :: Meat Based Soups

Steak Soup

Source: Ladies Home Journal - 1996

1 1/2 lb. lean lean ground beef
2 C. diced onions
1 C. diced carrots
1 C. diced celery
1 Tbsp. minced garlic (3 cloves)
3 (14 1/2 oz.) cans chicken broth
1 (16 oz.) can crushed tomatoes
2 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/2 tsp. freshly ground pepper
1/4 C. butter or butter replacement
1/2 C. flour

Brown lean ground beef in Dutch oven over med.-high heat. Add onions, carrots, celery and garlic; cook 10 to 12 min. 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 min.

Meanwhile, melt butter or butter replacement in sm. saucepan. Stir in flour. Cook over med.-high heat, stirring, until deep brown. Whisk into soup; cover and simmer 15 min. more.