STEAK SOUP

INGREDIENTS:

1.5 lbs. ground chuck

1 c. onions, chopped

1 c. carrots, shredded

1 c. celery, diced

1 c. potatoes, shredded

1/4 c. margarine

1/2 c. flour

2 qts. water

1 can sweet peas

1 can tomatoes

1/2 tsp. salt

1/2 tsp. pepper

5 Tbsp. liquid beef concentrate

DIRECTIONS:

In large soup pot or dutch oven, brown beef. Remove from pot and set aside. Drain drippings and discard. In separate pot, simmer onions, carrots and celery in water to cover until partially cooked. Drain and reserve liquid. Melt margarine in pot used to brown meat; blend in flour to make a paste. Gradually mix in water (use liquid in which vegetables were cooked plus enough water to make 1 quart) stirring until paste is smoothly mixed with liquid. Return pot to stove and bring to a boil; stirring often. Reduce heat to simmer. Add meat and rest of ingredients. Stir well and simmer for about 20 minutes. (Can simmer longer.) Taste for salt.

Note: other recipes call for a package of frozen mixed vegetables.