• 1 pound round steak, chopped
  • 1 cup margarine
  • 1 cup all-purpose flour
  • 1/2 gallon water
  • 1/4 tablespoon ground black pepper
  • 1 large carrot, diced
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 1 (16 ounce) package frozen mixed vegetables
  • 16 ounces stewed tomatoes
  • 12 cubes beef bouillon
  • 2 tablespoons margarine


Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.