Pam's Easy Steak Soup

Recipe Instructions Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper. Simmer 1 to 1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking. This recipe yields 12 to 16 servings. Each of 16 servings: 247 calories; 722 mg. sodium; 55 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 9 grams protein; 1.25 grams fiber.