*  Exported from  MasterCook  *

                          Plaza III Steak Soup

Recipe By     : From the Plaza III Restaurant in Kansas City
Serving Size  : 10   Preparation Time :0:00
Categories    : Beef                             Soups & Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  cup           butter or margarine
    1/2  cup           all-purpose flour
  8      cups          hot water
  2      pounds        lean ground beef
  2      tablespoons   beef bouillon granules
  1      cup           onions -- chopped
  1      cup           carrots -- diced
  1      cup           celery -- sliced
  2      cups          frozen mixed vegetables
 28      ounces        canned tomatoes -- diced
  1      teaspoon      pepper -- or to taste
  1      tablespoon    Accent® seasoning mix -- (optional)

Melt butter or margarine in a soup pot that holds at least 20 cups.  Blend
in flour to make a smooth paste.  Add hot water a little at a time.  Simmer
until smooth.  Sauté beef in a large skillet and drain off fat (I usually
rinse under very hot water which gets some more of the fat off the meat).
Add meat, bouillon, all vegetables and seasonings to saucepan.  Bring to
boil.  reduce heat and simmer until vegetables are cooked.  Do not add salt.

You can freeze this soup.  I added Old Bay Seasoning about 1 tablespoon in
place of Accent.

Again this is for a crowd of people coming in out of the cold, it doesn't
take time, but you might want to make this the night before, add whatever
spices your crowd will like.

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NOTES : I found this recipe in the Jubilation Cookbook by The Junior League
of Toronto (1985)

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