Steak Soup

This is a wonderful hearty tasting soup-serve with a dark bread like pumpernickel.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef, browned and drained
• 1  tablespoon  oil
• 1  cup carrot, thinly sliced
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, thinly sliced
• 1 (14 1/2ounce) can beef broth, college inn
• 1 (14 ounce) can  of chopped Italian tomatoes, with juice
• 1  cup water
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  frozen peas
• 2  tablespoons fresh parsley

Directions

1. Brown ground beef,remove from pan and set aside.
2. Add to same pan, oil,carrots, onion, and celery, cover and cook till veggies are soft about 5 minutes.
3. Gradually add beef broth, and tomatoes, water, Worcestershire sauce, salt and pepper.
4. Return ground beef to pan bring to a boil and simmer about 25 minutes.
5. Stir in frozen peas and parsley and simmer 5 minutes more.