Steak Soup

• 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)

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

ground chuck, tomatoes, mixed vegetables, water, instant beef bouillon, onion, ground black pepper, stalks celery, butter, carrots, flour, salt

Taken from www.food.com/recipe/steak-soup-462112 (may not work)