Instructions: Spray Dutch oven with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Cook and stir 5 minutes or until beef is browned. Add vegetables, tomatoes with juice, water, celery, bouillon cube and pepper. Bring to a boil.

Whisk together beef broth and flour until smooth; add to beef mixture, stirring constantly. Return mixture to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring frequently.

If time permits, allow the soup to simmer an additional 30 minutes - the flavors just get better and better.

This recipe yields 6 servings.

Comments: Despite its name, this filling vegetable-beef soup has traditionally been made with ground beef. In this updated version, the percentage of Calories from Fat has been pared to 23%, but the full rich flavor remains.

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