3 c. water
2 sm. onions, chopped
3 stalks celery, chopped
2 carrots, diced
1 (1 lb.) can tomatoes
1 tsp. pepper
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. coarsely ground chuck, browned & drained
2 to 4 tbsp. beef base granules or paste
1/2 c. butter
1/2 c. flour

I make this in crock pot. Put all ingredients, except flour and butter in casserole. Cover and cook for 2 hours on high, then on low for 8 to 10 hours (or low for 14 hours). One hour before serving, turn to high. Make a roux of 1 stick melted butter and 1/2 cup flour. Stir until smooth. Pour into casserole and stir until thickened. Cook soup on high until thickened.