Steak Soup

• 2 lb. ground chuck, browned and drained
• 5 c. water
• 1 large onion, chopped
• 4 stalks celery, chopped
• 3 carrots, sliced
• 2 (14 1/2 oz.) cans diced tomatoes
• 1 (10 oz.) pkg. frozen mixed vegetables
• 5 Tbsp. beef bouillon granules
• 1/2 tsp. pepper
• 1/2 c. butter, melted
• 1/2 c. all-purpose flour
• salt to taste

1. Place all ingredients, except butter, flour, and salt, into crock-pot
2. Cover, cook on Low 8 to 12 hours (or High, 4 to 6 hours).
3. One hour before serving, turn on to High.take a paste of melted butter and flour.
4. Stir well until smooth.
5. Pour into crock-pot; stir until well blended.
6. Season soup with salt if desired.
7. Cover, cook on High until thickened.
8. Makes 12 servings.

ground chuck, water, onion, stalks celery, carrots, tomatoes, frozen mixed vegetables, beef bouillon granules, pepper, butter, allpurpose, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5253 (may not work)