Hearty Beef-Macaroni Soup

• 2 Tbsp. vegetable oil
• 1 (16 oz.) can tomatoes
• 1 lb. boneless beef chuck, cut into 1-inch cubes
• 1/2 tsp. celery salt
• 1 c. chopped onions
• 1 1/4 c. uncooked macaroni
• 3 Tbsp. flour
• 1 (13 oz.) can beef broth
• 1 c. frozen corn
• 1 c. frozen peas
• 1 can mushrooms
• 4 c. water

1. Heat oil in 5-quart soup pot.
2. Add meat and brown (about 5 minutes).
3. Reduce heat; add onions and cook approximately 5 minutes, stirring several times until soft.
4. Stir in flour.
5. Whisk in beef broth and gently scrape bottom of pot to loosen brown particles.
6. Stir in tomatoes, celery salt and 4 cups water.
7. Add macaroni, corn and peas.
8. Cover and boil 20 minutes, stirring occasionally.
9. Makes 8 cups.

vegetable oil, tomatoes, boneless beef chuck, celery salt, onions, macaroni, flour, beef broth, frozen corn, frozen peas, mushrooms, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353393 (may not work)