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Categories:
ground chuck tomatoes mixed vegetables water instant beef bouillon onion ground black pepper stalks celery butter carrots flour salt
Viewed: 19 - Published at: 8 years agoIngredients
- 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)
Method
- Place all ingredients, except butter, flour and salt 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 the melted butter and flour.
- Stir until smooth.
- Pour into stoneware.
- Stir until well blended.
- Season soup, if desired, with salt.
- Cover and cook on HIGH until thickened.
