1 lb. ground beef
1 tbsp. oil
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. sliced celery
2 tbsp. flour
1 (13 3/4 or 14 1/2 oz.) can beef broth
1 (14 oz.) can Italian or Mexican tomatoes
1 can water
1 tsp. Worcestershire sauce
Salt & pepper
1/2 c. frozen peas
2 tbsp. parsley

Brown beef in soup pan. Remove beef with slotted spoon. Add oil to pan, add carrots, onion, celery. Cover and cook about 5 minutes. Stir in 2 tablespoons flour, cook 1 minutes more. Add beef broth and tomatoes, chopped with juice and water. Add seasonings, bring to boil, cook gently about 1/2 hour. Stir in peas and parsley, cook few minutes more. Makes about 6 cups.