Savory Steak Soup 
2-3 Tbsp. butter or margarine 
3 cloves garlic, minced
2 lbs. chopped ground round steak or coarsely ground round steak 
1 cup butter or margarine 
1 cup flour 
2 cups water 
2 large carrots, diced 
1 large onion, coarsely chopped 
2 stalks celery, diced 
1 (20 oz.) package frozen mixed vegetables 
2 (16 oz.) cans whole tomatoes with liquid, chopped
4 Tbsp. granulated beef soup base 
˝ tsp. allspice 
2 tsp. thyme
2 tsp. basil
˝ tsp. coarsely ground pepper 
Salt, to taste 
In a heavy skillet, melt 2-3 Tbsp. butter. Add garlic and sauté 15-20 seconds. 
Add meat and brown. Drain and set aside. In a large soup pot, melt butter.
 Add flour and make a roux. Gradually stir in water until smooth and bubbly. 
Add meat and remaining ingredients, except salt, and stir well. Simmer, 
stirring occasionally, about 1˝ hours or until vegetables are tender. 
If soup is too thin, add more roux, if too thick, add water.