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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 4 |
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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:
3 cups water |
1 -2 small onion, chopped |
2 -3 stalks celery, chopped |
2 -3 carrots, sliced |
1 (1 lb) can tomato |
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.
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