1 lb. ground sirloin
1 tbsp. vegetable oil
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. thinly sliced celery
2 tbsp. flour
13 - 14 oz. can beef broth
14 oz. can Italian tomatoes, chopped with juice
1 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt and pepper
1/2 c. frozen peas

Brown meat 5 minutes; with slotted spoon transfer to plate. Set aside. Add oil to pan; add carrots, onion and celery. Cover and cook until vegetables are soft (about 5 minutes). Stir in 2 tablespoons flour; cook 5 minutes more. Gradually add tomatoes, juice and water, Worcestershire sauce, salt and pepper. Return browned meat to soup. Bring to boil, reduce heat and simmer 25 minutes. Stir in peas last 5 minutes. Serves 6 (cups).