Steak soup

Ingredients:

1 1/2 pounds lean ground beef
2 cups diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon minced garlic (3 cloves)
3 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
1/2 cup all-purpose flour

Preparation:

Brown ground beef in Dutch oven over medium-high heat.
Add onions, carrots, celery and garlic.
Cook 10 to 12 minutes until vegetables are softened.
Add chicken broth, crushed tomatoes, Worcestershire sauce, hot pepper sauce and pepper.
Bring to a boil.
Reduce heat, cover and simmer 15 minutes.
Meanwhile, melt butter or margarine in small saucepan.
Stir in flour.
Cook over medium-high heat, stirring, until deep brown.
Whisk into soup.
Cover and simmer 15 minutes more.