Recipe: Steak Soup (crock pot)

Steak Soup

2 to 3 cups water
1 can (14 1/2-oz) tomatoes
1 to 2 onions, chopped
1/2 teaspoon ground black pepper
1 pound ground beef, coarsely ground or chuck roast, finely diced and drained
1/2 cup flour
2 carrots, sliced
1 package (10 oz) frozen mixed vegetables
2 to 3 stalks celery, chopped
2 to 4 tablespoons beef base, granules or paste 1/2 cup butter, melted

Put all ingredients except butter and flour in stoneware. Cover and cook on Low 8 to 12 hours. (High: 4 to 6 hours). One hour before serving, turn to High. Make a paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until blended. Cook on High until thickened.