Brown and drain ground chuck. Par boil onions, celery and carrots. Melt butter in a 2-quart pan and add flour. Mix well. Add water, stir until thickened. Add pepper, beef base and tomatoes. Cook one minute more, stirring constantly. Add Kitchen Bouquet, all other vegetables and ground chuck. Cook on medium heat 30 minutes, stirring occasionally. (Soup may be frozen for later use.)
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