1 lb. ground beef 1 tbsp. oil 1 c. sliced carrots 1/2 c. chopped onion 1/2 c. sliced celery 2 tbsp. flour 1 (13 3/4 or 14 1/2 oz.) can beef broth 1 (14 oz.) can Italian or Mexican tomatoes 1 can water 1 tsp. Worcestershire sauce Salt & pepper 1/2 c. frozen peas 2 tbsp. parsley
Brown beef in soup pan. Remove beef with slotted spoon. Add oil to pan, add carrots, onion, celery. Cover and cook about 5 minutes. Stir in 2 tablespoons flour, cook 1 minutes more. Add beef broth and tomatoes, chopped with juice and water. Add seasonings, bring to boil, cook gently about 1/2 hour. Stir in peas and parsley, cook few minutes more. Makes about 6 cups. .
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