Kansas City Steak Soup

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.

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 (10 ounce) package  frozen 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.