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Chris' Wednesday Recipe

CROCK POT STEAK SOUP


3 C. WATER

2 SMALL OR 1 LARGE ONION, CHOPPED

2 STALKS CELERY, CHOPPED

2 CARROTS, SLICED

1 1 LB. CAN OF CHOPPED TOMATOES

1 tsp. PEPPER

1 10 OZ. PACKAGE FROZEN VEGETABLES

1 TBSP. SALT

1 LB. COARSELY GROUND MEAT, BROWNED AND DRAINED

2 TO 4 TBSP. WORCESTERSHIRE SAUCE

1/2 C. BUTTER

1/2 C. FLOUR


PUT ALL INGREDIENTS EXCEPT BUTTER AND FLOUR IN CROCK POT AND COOK ON LOW FOR 8 TO 10 HOURS OR ON HIGH FOR 5 TO 6 HOURS.


ONE HOUR BEFORE SERVING PUT ON HIGH.


MAKE A ROUX FROM BUTTER AND FLOUR. ADD TO CROCK POT AND STIR UNTIL THICKENED.


SOUP FREEZES WELL TO MAKE AHEAD. RECIPE FROM THE RIVAL COOKWARE COMPANY.


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