| | Directions | | Brown the ground beef and drain. Melt butter in a 6-quart pot. Add flour and some warm water while slowly heating to make a thick paste. Watch carefully, as this paste will thicken quickly. I add 3+ cups of the water to keep it from getting too thick. Add ground beef, bouillon, vegetables, onions, celery, tomato sauce, tomatoes, remaining water, salt and pepper. Bring to gentle boil, reduce heat, and simmer for 1 hour or more. Note: For a thicker soup, instead of 3 tablespoons of flour, use 4 to 5 heaping tablespoons of flour. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 stick butter |
| - | | 3 tablespoons flour |
| - | | 6 cups water |
| - | | 3 cubes or 2 T.) beef bouillon |
| - | | 1 package frozen vegetables 12 ounce - depends on how "veggie" you like it) |
| - | | 1 cup onion, chopped |
| - | | 1 cup celery, chopped |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1 can tomatoes, (chopped, crushed, or diced) (28 ounce can) |
| - | | salt and pepper, to taste |
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