Steak Soup #A1

• 1 1/2 lbs lean sirloin steaks (ground)
• 1 large onions, chopped or 1 cup onion
• 2 stalks celery, sliced or 1 cup celery
• 4 cups reduced-sodium beef broth or 4 cups beef stock
• 3 1/2 cups diced tomatoes, peeled and seeded, reserve juice
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• 1/2 cup frozen carrots
• 2 tablespoons A.1. Original Sauce
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 1/2 cup small shell pasta, like ditalini

1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

lean sirloin, onions, stalks celery, beef broth, tomatoes, frozen corn, frozen peas, frozen green beans, frozen carrots, original sauce, worcestershire sauce, salt, ground black pepper, flour, shell pasta

Taken from www.food.com/recipe/steak-soup-a1-517541 (may not work)