Steak Soup

• 2 lb. ground beef
• 2 c. sliced carrots
• 2 c. sliced celery
• 2 c. chopped onions
• 8 c. water
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (1 lb.) can tomatoes
• 1/4 lb. butter
• 3/4 c. flour
• 1/4 c. bovril
• 2 Tbsp. Worcestershire sauce
• 1 tsp. Accent
• 1 pkg. frozen mixed vegetables
• 1/2 c. ketchup

1. Brown meat and drain off fat.
2. Place carrots, celery, onion, water, salt and pepper in a large kettle.
3. Boil 5 minutes.
4. Drain and save liquid.
5. Drain tomatoes and add liquid to vegetable liquid. Melt butter in the kettle. Stir in flour gradually. Add vegetable liquid, stirring constantly.
6. Add bovril, Worcestershire sauce, Accent and ketchup. Combine meat, vegetables and tomatoes with sauce.
7. Cover and simmer 20 minutes. Add frozen vegetables and simmer 10 minutes more.
8. Freezes well!

ground beef, carrots, celery, onions, water, salt, pepper, tomatoes, butter, flour, bovril, worcestershire sauce, accent, mixed vegetables, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675774 (may not work)