1 1/2 c. steak, cut fine
1 c. carrots, cut fine
1 c. celery, cut fine
1 c. onion, cut fine
1 c. frozen mixed vegetables
2 tbsp. butter
1 can #33 tomatoes
1 c. flour
8 c. water
2 tbsp. beef bouillon
1 tsp. fresh ground coarse black pepper

1. Saute steak in skillet until half done.

2. Cook fresh vegetables, in small amount of water until half done.

3. Melt butter in soup kettle. Add flour and mix until smooth.

4. Add 8 cups water, stir until done and smooth.

5. Add all ingredients together and simmer for 1 hour.