Beefy Vegetable Soup

• 1/2 cups Butter
• 1/2 cups Flour
• 3 cans (14.5 Oz. Size) Beef Broth
• 1/2 cups Carrot, Diced
• 1/2 cups Celery, Diced
• 1/2 cups Onion, Diced
• 1 can (14.5 Oz. Size) Fire Roasted Tomatoes, Undrained
• 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained
• 1 whole Bay Leaf
• 1 Tablespoon Dried Parsley
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Curry Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Ground Black Pepper
• 1 teaspoon Balsamic Vinegar
• 1 package (12 Oz. Size) Frozen Veggies
• 2 pounds Ground Sirloin, Cooked And Drained

1. Melt butter over medium heat in a Dutch oven or large pot. Add flour to melted butter and stir to form a paste. Cook over medium heat for about 3 minutes, whisking frequently. Slowly add beef broth and bring to a boil. Add carrots, celery, onion, tomatoes, and seasonings. Bring soup back to a boil. Reduce heat and simmer for 30 minutes. Add frozen vegetables and browned sirloin. Simmer for 15 more minutes until the vegetables are tender.

butter, flour, beef broth, carrot, celery, onion, tomatoes, tomatoes, bay leaf, parsley, thyme, curry, garlic, ground black pepper, balsamic vinegar, frozen veggies, ground sirloin

Taken from tastykitchen.com/recipes/soups/beefy-vegetable-soup/ (may not work)