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Steak Soup

chef.tim.lee's picture
Ingredients
  Chuck 2 Pound, coarsely ground, browned and drained
  Water 5 Cup (80 tbs)
  Onion 1 Large, chopped
  Celery ribs 4 , chopped
  Canned tomatoes 29 Ounce, diced (Two 14 1/2 Ounce Cans)
  Mixed vegetables 10 Ounce, frozen (Package)
  Beef based granules/5 beef bouillon cubes 5 Tablespoon
  Pepper 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), melted
  Flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
Directions

MAKING
1. In slow cooker combine chuck, water, onion, celery, carrots, tomatoes, mixed vegetables, beef granules, and pepper.
2. With cover cook on Low for 8-12 hours or High 4-6 hours.
3. One hour before serving, turn to High.
4. Make a paste of melted butter and flour and stir such that smooth.
5. Into slow cooker pour and stir such that well blended.
6. Add salt and with cover continue cooking on High such that thickened.

SERVING
7. Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
8

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