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: [‘water’, ‘onion’, ‘celery’, ‘carrots’, ‘tomatoes’, ‘pepper’, ‘msg’, ‘beef’, ‘beef base’, ‘butter’, ‘flour’, ‘vegetables’]
Quantity of 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”,”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)”]
Number of Servings: 4
Steps: [‘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.’]