Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.

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  • Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

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  • In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Nutrition Facts

290 calories; total fat 11g; saturated fat 4g; cholesterol 71mg; sodium 713mg; carbohydrates 21g; fiber 3g; protein 24g; vitamin a 2187IU; vitamin c 19mg; calcium 81mg; iron 3mg.

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