Rating: 4.5 stars 4.5
105 Ratings
  • 5 star values: 68
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2

This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

Recipe Summary

prep:
10 mins
cook:
1 hr 45 mins
total:
1 hr 55 mins
Servings:
16
Yield:
1 gallon
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

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  • Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

  • In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

Nutrition Facts

226 calories; protein 8.8g; carbohydrates 13.3g; fat 15.6g; cholesterol 17.4mg; sodium 893.5mg. Full Nutrition
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