A comforting and flavorful soup perfect for chilly days, combining tender beef and a medley of vegetables in a rich broth.
Melt the butter in a stock pot over medium heat.
Ensure the butter doesn't brown to keep the flavor mild.
Stir in the flour to create a smooth paste.
Stir constantly to avoid lumps in the roux.
Gradually add the hot water, whisking continuously until smooth.
Add the water slowly to maintain a smooth consistency.
Simmer the mixture until it thickens slightly.
Keep stirring occasionally to prevent sticking.
In a skillet, cook the ground beef until browned, then drain any excess fat.
Breaking the beef into small pieces ensures even cooking.
Add the beef, bouillon, diced vegetables, and seasonings to the stock pot.
Stir well to evenly distribute the ingredients.
Bring the soup to a boil, then reduce the heat and simmer until the vegetables are tender.
Cover the pot partially to retain moisture while allowing some steam to escape.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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