Beef Vegetable Soup (Crock-Pot)

You will need:             frog-929341_640
3 cups organic beef broth/stock
2 small onions, chopped
3 stalks of celery, chopped
3 carrots, peeled and sliced
1-14½ oz. can diced tomatoes with juice
½ tsp. pepper
10 oz. frozen soup mix vegetables
1 pound ground beef, browned and drained

At the end of cooking time:
¼ cup butter, melted
¼ cup flour (use brown rice flour or gluten-free flour blend if you avoid gluten)

Directions:
Put all ingredients in the crock-pot, except the butter and flour. Cover and cook on Low for 8-10 hours (High for 4-5 hours).

One hour before serving, make a roux by melting the ¼ cup butter in a small saucepan, then stirring in the ¼ cup flour, until smooth. Add this mixture to the soup and stir. Cook the soup on High until it thickens a bit.

For variety you could:
*Substitute ground turkey or ground chicken for the beef (and use chicken broth in place of beef. I have never done this, but why not?)
*Add different vegetables

Hints:
*I usually double this recipe so I have plenty of leftovers
*Brown your ground beef (or ground turkey or chicken) ahead of time and freeze so you can put this together quickly on another day.

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