2 lbs. ground beef
2 tbsp. vegetable oil
3 stalks celery, diced
1 c. diced carrots
1/2 c. diced onion
4 cloves garlic, minced
2 c. diced tomato
2 c. diced potato, raw
3 qt. homemade beef stock or 7 (14 1/2 oz.) cans
2 beef bouillon cubes (optional)
1 tsp. chili powder
Salt and pepper to taste
6 tbsp. cornstarch
3/4 c. water
1 c. frozen or canned peas

In an iron skillet or Teflon fry pan, saute ground beef. Drain fat, and place beef in large soup pot.

In a fry pan, heat oil. Add celery, carrots, onion and garlic. Saute for about 5 minutes. Add to beef, tomatoes and potatoes. Stir to mix. Add beef stock, bouillon cubes, chili powder and salt and pepper to taste. Stir until bouillon cubes dissolve. Simmer slowly for 45 minutes.

In a small bowl, mix water and cornstarch. Add this mixture, slowly, to soup to achieve desired thickness. Add peas. Bring to a simmer and serve. 16 to 18 servings.