1/2 c. butter
1 c. flour
8 c. water
1 lb. ground beef, chuck
1 c. onions
1 c. carrots
1 c. celery
2 c. frozen vegetables (1 lb.)
1 lb. can tomatoes
1 tbsp. MSG
2 tbsp. powdered bouillon
1 tsp. pepper

Melt butter. Stir in flour to make paste. Slowly add water. In separate pan saute ground beef and drain. Add beef to soup with all vegetables and seasoning. Bring to a boil, reduce heat and simmer until vegetables are cooked. Serves 6 to 8.