Directions:
- In a large saucepan, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- In another saucepan, melt butter over medium-low heat. Stir in flour until smooth. Cook and stir for 6-8 minutes or until mixture turns golden brown (do not burn). Carefully stir into soup. Cover and simmer for 15 minutes or until thickened, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.26 Kcal (1190 kJ) | ||
| Calories from fat | 121.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 21% | |
|---|---|---|---|
| Cholesterol | 54.38mg | 18% | |
| Sodium | 145.84mg | 6% | |
| Potassium | 358.49mg | 8% | |
| Total Carbs | 24.8g | 8% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 15.24g | 30% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 157.75 Kcal (660 kJ) | ||
| Calories from fat | 67.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 21% | |
|---|---|---|---|
| Cholesterol | 30.18mg | 18% | |
| Sodium | 80.93mg | 6% | |
| Potassium | 198.94mg | 8% | |
| Total Carbs | 13.76g | 8% | |
| Sugars | 1.44g | 10% | |
| Dietary Fiber | 0.72g | 5% | |
| Protein | 8.46g | 30% | |
| Vitamin C | 2.9mg | 9% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 9% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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