Steak Soup

12 ingredients
9 steps

Ingredients

  • 2 lbs ground chuck, browned and drained
  • 30 ounces diced tomatoes
  • 10 ounces frozen mixed vegetables
  • 5 cups water
  • 5 tablespoons instant beef bouillon
  • 1 large onion, chopped
  • 12 teaspoon ground black pepper
  • 4 stalks celery, chopped
  • 12 cup butter, melted
  • 3 carrots, sliced
  • 12 cup all-purpose flour
  • salt, to taste (optional)

Directions

  1. 1
    Place all ingredients, except butter, flour and salt in stoneware.
  2. 2
    Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours).
  3. 3
    One hour before serving, turn to HIGH.
  4. 4
    Make a paste of the melted butter and flour.
  5. 5
    Stir until smooth.
  6. 6
    Pour into stoneware.
  7. 7
    Stir until well blended.
  8. 8
    Season soup, if desired, with salt.
  9. 9
    Cover and cook on HIGH until thickened.

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