| | Directions | | Brown ground beef in Dutch oven over medium-high heat. Add onions, carrots, celery, and minced garlic; cook 10-12 minutes until veggies are softened. Add chicken broth, crushed tomatoes, Worcestershire sauce, Tabasco sauce, and pepper; bring to a boil, reduce heat, cover and simmer 15 minutes. Meanwhile, melt butter or oleo in small saucepan; stir in flour. Cook over medium-high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes or more. Garnish with freshly ground Parmesan cheese when serving. Great with a thick bread. |
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| Ingredients | | - |  | 1 1/2 pounds ground beef |
| - | | 2 cups onion, diced |
| - | | 1 cup carrots, diced |
| - | | 1 cup celery, diced |
| - | | 1 tablespoon garlic, minced |
| - | | 3 cans chicken broth |
| - | | 1 can crushed tomatoes (big can) |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 1 teaspoon Tabasco Sauce |
| - | | 1/2 teaspoon freshly ground pepper |
| - | | 1/4 cup butter |
| - | | 1/2 cup flour |
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