Thursday, November 29, 2012


1 # ground round
1 stick of butter
1 cup flour
1 cup each chopped onion, celery, carrots. I saute' the onions in a little
        butter. Boil the celery and carrots until tender.
1 large bag of mixed frozen vegetables
1 large can of chopped tomatoes. Juice and all
1 T Accent
2 T beef base
1 T of ground black pepper
  • In a large 6 quart kettle melt the butter and whip in 1 cup of flour mixing to a smooth paste.
  • Turn the heat off after butter has melted. 
  • Slowly add 1/2 gallon of hot water to the paste. 
  • In another pan saute' the ground round
  • Drain the grease, add the ground round to the mixture. 
  • Add the cooked celery, onions and carrots. 
  • Add the frozen vegetables, tomatoes, accent, beef base, pepper. 
  •  DO NOT SALT. 
  • Must use beef base not beef bullion cubes. 
  • Bring soup to a boil, reduce the heat and simmer for at least 3 hours.
Kathy Skeens Rhea