1 pound lean ground beef
salt and pepper to taste
1 stick butter or margarine
1/2 cup flour
1/2 gallon water
1 can stewed tomatoes
4 tablespoons beef bouillon granules
2 stalks celery, diced
2 medium carrots, diced
1 small onion, chopped
16 ounces frozen vegetables

In a skillet, brown ground beef, breaking it into small bits as it cooks.
Drain well.

In Dutch oven, melt butter over medium heat. Add flour and whisk constantly
for a few minutes until mixture thickens and turns a golden color. Add water,
all at once, and whisk to mix well.

Add the stewed tomatoes with their juice, the drained browned beef, and the
rest of the ingredients. Bring to a boil, then cover, reduce heat and simmer
for 1 1/2 hours, stirring occasionally. Add salt and pepper to taste.

Makes one Dutch oven full of hearty, delicious soup.
(I've won cooking contests with this recipe!)