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 |
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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.
Author's Comments
To reduce fat in this recipe, subsitute water for the butter and buzz mixture in blender until smooth before stirring into soup.
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