Taco Soup

This recipe I got from a basic cooking class at Ricks College (maybe BYU-Idaho).

1 lb ground beef
2 tbsp margarine
2/3 cup chopped carrots (very thin)
1 cup beef broth
1 can red beans
1 (8 oz) can tomato sauce
1 onion
1/3 cup chopped celery (about 1 stalk)
1/2 pkg taco seasoning
1 16 oz can crushed tomatoes

In skillet cook beef and onion until meat is no longer pink. Drain fat. Set meat mixture aside. In a stockpot, saute celery and carrots in margarine. Add remaining ingredients and meat. Simmer for 30 minutes. serve with nacho chips, cheese and sour cream.