Melt the butter in a large saucepan. Add the onions, carrots and celery. Saute until the onions are tender, about 15 mins. Add the flour and stir until well blended and smooth. Cook until mixture boils around edges, but do not overcook or roux will break down. Set aside. Crumble the ground beef over a jelly-roll pan and pat into a layer 1 inch thick. Bake at 350 degrees for 15 to 20 minutes, or until meat is browned. The color of the beef will determine the color of the soup. Drain. Break up the meat into 1/2-ich chunks. Add half of the water to the saucepan containing the vegetables and bring to a simmer. Add the tomatoes, beef chunks and stock base. Season to taste with pepper. Cook, stirring, 10 minutes. Add remaining water and frozen vegetables. Cook 5 minutes longer or until vegetables are tender. DO NOT BOIL>
2 Sliced carrots 1/3 c Beef stock base
3 Diced celery Pepper
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 66.6g103%
- Saturated Fat 37.5g188%
- Cholesterol 217.5mg73%
- Sodium 556.0mg24%
- Total Carbohydrate 64.8g22%
- Dietary Fiber 6.6g27%
- Sugars 9.0g
- Protein 38.3g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, beef, blending, boiling, butter, chopped, flour, frozen, ground, international, main, mixed, onions, package, sautéing, simmering, soup, steak, title, tomatoes
