Ingredients
- 3 cups leftover beef roast
- chopped
- 3 stalks celery
- chopped
- 2 carrots
- peeled and sliced
- 2 sm. onions
- peeled and chopped
- 1 can (1 lb.) tomatoes
- undrained
- 1 pkg. (10 oz.) frozen mixed vegetables
- 1 pkg. chili seasoning mix
- 1-1/2 qt. water
- 1/3 cup butter
- melted
- 1/2 cup all-purpose flour
Instructions
- Combine all ingredients except butter and flour in an electric slow cooker.
- Cover and cook on low for 8 to 10 hours.
- One hour before serving, turn cooker control to high.
- Blend buttr and flour until smooth, pour into soup, stirring contantly until mixture is well blended.
- Cook and stir until soup is thickened.
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