Sirloin Chowder

• 2 lb. ground sirloin
• 1 1/2 large onions
• 1 (28 oz.) can tomatoes
• 3 cans Swanson beef broth
• 1 c. celery, chopped
• 1 c. diced carrots
• 1 (10 oz.) pkg. tiny lima beans
• 1 (10 oz.) pkg. white Shoe Peg corn
• 1 tsp. sugar
• salt and pepper to taste
• 1/4 tsp. red pepper flakes

1. Brown meat and onion in deep kettle, stirring.
2. Drain well. Add tomatoes, beef broth, red pepper flakes, salt and pepper. Cook while preparing carrots and celery, then add carrots, celery and lima beans and continue cooking 45 minutes.
3. Cook slowly, covered.
4. If too thick, add 1 to 2 cups of water or more beef broth.
5. After 45 minutes, add sugar and stir well.
6. Add corn; cover and turn the heat off.
7. The corn will cook from the heat of the soup.

ground sirloin, onions, tomatoes, beef broth, celery, carrots, tiny lima beans, white shoe peg corn, sugar, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564283 (may not work)