Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large Dutch oven, cook ground beef, onion and celery over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
Stir in 1 can broth, tomatoes, frozen vegetables, steak sauce, Worcestershire sauce, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes.
In a medium bowl, whisk together the remaining can of broth and flour; stir into mixture in Dutch oven. Cook over medium-high heat until thickened and bubbly. Cook and stir for 1 minute more.
Ladle soup into soup bowls. Sprinkle each serving with parsley.