1 lb. ground beef
1 tbsp. vegetable oil
1 c. carrots, thinly sliced
1/2 c. onion, chopped
1/2 c. celery, thinly sliced
1 (13 to 14 oz.) can beef broth
1 (14 oz.) can Italian tomatoes, chopped, with juice
1 c. water
1 tsp. Worcestershire sauce
1/2 tsp. each salt & pepper
1/2 c. frozen green peas
2 tbsp. fresh parsley, chopped

Brown ground beef in medium saucepan over medium high heat 5 minutes. With slotted spoon transfer to plate and set aside. Add vegetable oil to saucepan, carrots, onion and celery. Cover and cook until vegetables are softened, about 5 minutes. Stir in 2 tablespoons flour and cook 1 minute more. Gradually add beef broth, Italian tomatoes with juice, water, Worcestershire sauce, salt and pepper. Return browned beef to soup and bring to boil. Reduce heat and simmer 25 minutes. Stir in green peas and fresh parsley. Simmer 5 minutes more. Makes 6 cups.