Ingredients

1-1/2 lbs. lean ground beef 2 c. diced onions 1 c. diced carrots 1 c. diced celery 1 tbsp. minced garlic 3 cans (13 or 14 oz.) chicken broth1 can (16 oz.) crushed tomatoes1 tsp. red pepper sauce (can use flakes 1/2 tsp.)2 tbsp. Worcestershire sauce 1/2 tsp. freshly ground pepper 1/4 c. margarine 1/2 c. flourBrown meat in Dutch oven over med-high heat. Drain and rinse. Add onions, carrots, celery and garlic to meat. Cook 10-12 minutes until vegetables are softened. Add broth, tomatoes, red pepper sauce, Worcestershire sauce and pepper; bring to a boil. Reduce heat, cover and simmer 15 minutes. Meanwhile, melt margarine in small pan. Stir in flour. Cook over med-high heat until deep brown. *note, it may seem like it scorches, but it needs to be dark. Whisk into soup. Cover and simmer 15 minutes more. Makes 11 cups

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