Using a Dutch oven or stock pot, add the ground beef. Lightly season with half of the salt and pepper, and crumble until fully cooked. Set the cooked beef aside and leave the fat in the pout. Add extra fat if needed.

Add the vegetables and season with half a teaspoon of salt. Saute for 8-10 minutes or until the vegetables begin to release their natural juices into the pot for extra liquid, and are lightly fork tender.

Reduce the heat to low. Add the beef back to the pot and cover with water and lemon juice. Cover for 20 minutes, stirring occasionally. The vegetables should be totally fork-tender.

Allow to cool before blending with an immersion blender or high-speed blender until totally smooth. This will take a while to completely blend into a puree.

Spoon the mixture into a mold that holds about 2 tbsp per space. I use my Souper Cubes, but an ice cube mold will also work. Allow to freeze solid overnight before transferring to a freezer-safe container. Keep frozen for 3+ months and use it as you would regular beef bouillon, in broth, soups, etc!