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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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From the Rival crockpot recipe book . This recipe is delish, super easy and very economical. Ingredients:
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 |
1/2 teaspoon ground black pepper |
4 stalks celery, chopped |
1/2 cup butter, melted |
3 carrots, sliced |
1/2 cup all-purpose flour |
salt, to taste (optional) |
Directions:
1. Place all ingredients, except butter, flour and salt in stoneware.
2. Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours).
3. One hour before serving, turn to HIGH.
4. 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.
5. Cover and cook on HIGH until thickened.
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