Recipe: Crock-Pot Steak Soup

CROCK-POT STEAK SOUP

1 pound coarsely ground beef (chili grind) or finely diced chuck roast, browned and drained
3 cups water
1 pound canned tomatoes
1 (10-ounce) package frozen mixed vegetables
2 small onions, chopped
3 ribs celery, chopped
2 carrots, sliced
2 to 4 Tablespoons beef baste, granules or paste
1 teaspoon pepper
FOR THE ROUX:
1/2 cup butter
1/2 cup flour

Brown the ground beef and drain. Place beef in slow cooker with remaining ingredients except butter and flour.

Cover and cook on low for 8-10 hours. (Do not lift the lid during cooking; cooking is retarded 20 minutes every time the top is removed.)

One hour before serving, turn to high.

THICKEN THE SOUP:
Melt the butter in small pan and whisk in the flour. Stir until smooth.

Stir roux into mixture in slow-cooker. Cook soup on high until thickened.

Makes 8 servings