1 sm. onion
1 med. size carrot
1 med. size potato
1 sm. stalk celery
2 1/2 c. unsalted meat broth, reserved from cooking meat
1 tbsp. flour
1 tbsp. water
2/3 c. cut up or cooked beef or pork

Cut up onion, carrot, potato and celery. Put broth in a pan and heat to boiling. Add cut up fresh vegetables. Cover and boil gently about 20 minutes until vegetables are tender. Mix flour and water and slowly stir into vegetables, cooking until thickened. Ad meat and heat. Makes 1 (1 cup) servings.

Menu Idea: Serve with cabbage slow, biscuits, and vanilla pudding.