Hearty Beef Vegetable Soup

Energy: 352 kcal
Ingredients:

• 8 pounds ground beef (AP);


• 1 pound chopped onions;


• 9 ounces margarine;


• 9 ounces all-purpose flour;


• 1 1/4 gallons Beef Stock;


• 1 tablespoon salt;


• 1/2 teaspoon black pepper;


• 12 ounces fresh carrots - diced;


• 10 ounces celery - sliced;


• 4 pounds frozen mixed vegetables;


• 40 ounces canned tomatoes - diced;


• 20 pounds lean beef shank;


• 5 gallons cold water;


• 24 ounces onions - quartered;


• 12 ounces chopped celery with leaves;


• 12 ounces carrots - chopped;


• 1 tablespoon peppercorns - cracked;


• 2 bay leaves;


• 3 ounces salt.

Instructions:

Brown meat. Drain off fat.Add onions to meat and cook until tender.Melt margarine and stir in flour. Cook for 5 minutes.Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.Cook vegetables until barely tender. Drain. (Vegetables should be crunchy).Cook mixed vegetables until partially done. Add, with other vegetables, to the soup. Stir carefully to blend.Add tomatoes. Heat to serving temperature, 180°F.