As I understand it, the Branson, Missouri, restaurant that featured this soup is no longer in business, although there IS presently a Paradise Grill & Steakhouse in Branson. At any rate - this recipe is a keeper.
1½ lbs. ground beef
2 cups chopped onion
1 cup sliced carrots
1 cup diced celery
1 tbsp. minced garlic
3 cans chicken broth
1 pint canned tomatoes
2 tbsp. worcestershire sauce
1 tsp. tabasco sauce
1/2 tsp. black pepper
1/4 cup butter
1/2 cup flour (delete this for best low-carb)
Brown the ground beef in a large kettle, adding onion, carrots, celery & garlic and cooking until vegetables are almost tender - 10-12 minutes. Pour off grease if you must, but for LCHF, it isn't necessary. Add broth, tomatoes, Worcestershire, Tabasco and black pepper; bring to boiling, reduce heat and cook 15 minutes.
For low-carb version, delete the flour and save yourself doing this step (the soup will still be splendid): As the soup cooks, melt the butter in a small skillet, add the flour and cook over medium/high heat, stirring constantly, until flour turns a deep brown color. Whisk it into the soup; simmer 15 minutes longer. Makes 6 - 8 servings.
Calculations based on 6 servings:
sat fat: 14g
(delete flour from recipe and deduct 16g of carb)
Calculations based on 8 servings:
sat fat: 11g
(delete flour from recipe and deduct 12g carbs)