Tuesday, January 10, 2012

Saucy Vegetable Beef Soup

1 lb ground beef
1 onion, chopped 
1 cup of celery, diced
2-14 oz. cans of beef broth, divided
2 Tablespoons of steak sauce
2 teaspoons of Worcestershire sauce
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of flour
1-10 oz bag of frozen mixed vegetables
1-28 oz can of diced tomatoes, undrained.

Cooking Day:
In a large stockpot, brown ground beef with onion and celery until vegetables are tender and meat is browned.  Drain.  Add 1 can of beef broth, steak sauce, Worcestershire sauce, salt, and pepper.  Bring to a boil, then reduce heat and simmer for 20 minutes.  In a separate bowl, mix flour with the remaining can of beef broth.  Once flour and broth are well mixed, add to soup and continue stirring until soup is bubbly.   Cook for an additional minute.  Stir in mixed vegetable and diced tomatoes.  Cool completely and freeze.

Serving Day:
Thaw completely.  Place soup in stock pot, bring to a boil, then simmer until soup is heated through.  Around 20 minutes.

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