Aunt Nancy'S Vegetable Soup

• 1/2 to 1 stick of butter
• 1 c. flour
• 1/2 gallon water
• 1-2 lbs. lean ground chuck
• 1 c. chopped onions
• 1 c. chopped celery
• 1 bag frozen mixed vegetables
• 1 large can tomatoes, cut up
• 1 Tbsp. Accent
• 2 cubes beef bouillon
• 1 tsp. pepper
• 1 can tomato soup
• 1 tsp. celery seed
• 1 tsp. oregano
• 1/4 to 1/2 tsp. cumin
• salt to taste

1. Melt butter and whip in flour to make a smooth paste. Stir in water. Saute ground chuck; drain and add meat to soup base. Add onions and celery. Add mixed vegetables, tomatoes, Accent, beef bouillon cubes, pepper, tomato soup, celery seed, oregano, cumin and salt. Simmer over medium heat for 45 minutes or more. Also works well in Crock Pot and/or freezes well.

butter, flour, gallon water, lean ground chuck, onions, celery, mixed vegetables, tomatoes, accent, beef bouillon, pepper, tomato soup, celery, oregano, cumin, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20618 (may not work)