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
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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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