Melt 1 stick butter. Whip in 1 cup flour to make smooth paste. Stir in 1/2 gallon water. Saute 2 cups ground beef, drain grease and add to soup.

Add 1 cup each: Carrots Celery (parboil first)

Add: 1 can whole tomatoes 1 tbsp. Accent 2 tbsp. beef concentrate 1 tbsp. pepper

Bring to a boil. Reduce heat. Simmer about 1 hour. Soup can be frozen.