1 stick butter
1 c. flour
1/2 gallon water
2 c. ground beef
1 c. onion
1 c. carrots
1 c. celery
2 c. mixed vegetables
1 can tomatoes
1 tbsp. Accent
2 tbsp. beef base
1 tbsp. black pepper
1 or 2 tbsp. Kitchen Bouquet

1. Melt 1 stick butter and whip in 1 cup flour to make smooth paste.

2. Stir in 1/2 gallon of water.

3. Saute 2 cups ground beef, drain off grease and add to soup.

4. Add 1 cup each: onion, carrots, celery (which have been par-boiled).

5. Add 2 cups frozen or canned mixed vegetables, 1 can tomatoes, 1 tablespoon Accent, 2 tablespoons beef base, 1 tablespoon black pepper and 2 tablespoons Kitchen Bouquet.

6. Bring to boil; reduce to simmer and cook until vegetables are done.

Serve with garlic bread.