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

Melt butter, whip in flour to make smooth paste.

Stir in water.

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

Add onions, carrots and celery which have been parboiled.

Add frozen mixed vegetables, tomatoes, Accent, beef base and black pepper.

Bring to a boil, reduce to simmer and cook until vegetables are done.

DO NOT SALT.

May be frozen for later use.