Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

This recipe came out of my Rival crock pot recipe book. This is a great recipe for using up left over meats. You can use ground beef, left over roast or steak. This can also be made on the stove, just simmer for 3-4 hours. Using MSG is optional but I use it because I think it adds a lot of flavor. Now if you want to make this soup even yummier try using vegetables right out of the garden. All I had fresh in my garden this year was tomatoes and boy what a difference that even made.

Ingredients Nutrition

  • 3 cups water
  • 1 -2 small onion, chopped
  • 2 -3 stalks celery, chopped
  • 2 -3 carrots, sliced
  • 1 (1 lb) can tomatoes
  • 1 teaspoon pepper
  • 1 tablespoon msg (optional)
  • 1 lb coarsely ground beef (cooked and browned) or 1 lb finely diced roast (cooked and browned) or 1 lb steak (cooked and browned)
  • 2 -4 tablespoons beef base
  • 12 cup butter
  • 12 cup flour
  • 1 (10 ounce) packagefrozen mix vegetables (optional, if using omit carrots)

Directions

  1. Put all ingredients except the butter and flour in crock pot for 6-8 hours on low. One hour before serving mix butter & flour and add to mixture. Cook until thicken.