Kansas City Steak Soup

This one is a classic...

Kansas City Steak Soup

1 stick margarine
1 cup flour
2 (101/2oz.) cans beef bouillon
3 cups water
21/4 pounds ground beef
1 (1#) can tomatoes
2 lg onions, cut into large chunks
4 stalks celery
5 carrots, peeled and thick sliced
2 (10-oz pkg) mixed vegetables
1 1/2 tsp pepper

Melt margarine in large stock pot; add flour to make smooth paste; stir in bouillon and water and cook until slightly thickened. Saute ground beef; drain off grease; add to stock pot. Add remaining ingredients and bring to a boil; reduce heat and simmer until vegetables are done-about 30-45 min. The soup can be made ahead and reheated or frozen for later use.
Makes 5 quarts. Serves 10-12