Kansas City Steak Soup

• 2 pounds Ground Sirloin, Browned And Drained
• 5 cups Water
• 1 whole Large Onion, Chopped
• 4 stalks Celery, Chopped
• 3 whole Carrots, Chopped
• 2 cans (14 1/2 Oz. Each) Petite Diced Tomatoes
• 10 ounces, weight Package Frozen Mixed Vegetables (corn, Green Beans, Carrots, Peas)
• 2 Tablespoons Beef Soup Base (Better Than Bouillon's Beef Base)
• 1/2 teaspoons Black Pepper
• 1/2 cups Butter, Melted
• 1/2 cups Flour
• 1-1/2 teaspoon Accent OR 2 Teaspoons Salt (DO NOT Add Both)

1. Combine ground sirloin, water, onion, celery, carrots, tomatoes, mixed vegetables, beef base, and pepper in a slow cooker.
2. Cover. Cook on low for 10-12 hours or high for 5-6 hours.
3. One hour before serving, turn to high. Make a paste of melted butter and flour. Stir until smooth. Pour into the slow cooker and stir until well-blended. Add Accent or salt.
4. Cover. Continue cooking on high until thickened.
5. Note: use either Accent or salt, but DO NOT use both.
6. This can be made on the stove top in a large soup pot. First, brown the ground sirloin; drain. Add the butter to the meat; stir to melt. Then add the flour; stir until all lumps are gone and you have a meaty roux. Continue cooking and stirring for a couple of minutes to get rid of the "raw flour" taste. Then add the rest of the ingredients. Bring to a boil and then reduce heat to a simmer. Simmer for an hour or so until vegetables are tender and the soup has thickened. This soup freezes very well.
7. Enjoy!

ground sirloin, water, onion, stalks celery, carrots, tomatoes, vegetables, beef soup base, black pepper, butter, flour, accent

Taken from tastykitchen.com/recipes/soups/kansas-city-steak-soup/ (may not work)