| CROCKPOT SOUP
2 small onions, diced
3 celery stalks, chopped
2 carrots, sliced
1 pound can tomatoes
10 ounce package of frozen mixed vegetables
1 pound ground beef (or turkey)
3 tbsp beef base (granules or paste)
3 cups water (add more if needed)
1/2 cup butter or margarine
1/2 cup flour
Put all ingredients (except butter and flour) into crockpot.
Cover and cook on low 8 to 10 hours. One hour before serving, turn to high.
Make a roux (a mixture of butter and flour, cooked until bubbly) of the butter and flour.
Stir until smooth.
Add to hot soup and stir until thickened.
Makes 10 servings.
Recipe provided by Palomar Mountain Stitchers cooks.
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