Instructions: Melt butter in 3 quart saucepan over low hear. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato, carrot, onion, celery, browning sauce and pepper. Heat to boiling; reduce heat to low. Cover and simmer 20 - 30 minutes or until vegetables are almost tender. While vegetables are simmering, cook beef in 10 inch skillet over medium heat 5 - 7 minutes, stirring occasionally, until brown, drain. Stir vegetables and beef into soup. Heat to boiling, reduce heat to low. Cover and simmer 20 minutes or until vegetable are tender.

NOTES : Leftover cooked roast beef can be substituted for the ground beef. l cup of cubed cooked roast beef equals 1/2 pound cooked ground beef.

Recipe can easily be doubled or tripled

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