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Ground Round Steak Soup

1 pound ground round steak 2 cups water 1/2 cup each chopped celery, onion, carrots, and potatoes 1 package frozen mixed vegetables 1/2 cup butter 3/4 cup flour 4 cups beef broth 16-ounce can whole tomatoes, chopped and including juice Salt and pepper, to taste

In your Dutch oven or cooker, melt the butter and whisk in the flour. Add the beef broth and simmer until it gets thick. Add the chopped tomatoes with juice, parboiled vegetables with juice, the browned ground round steak, and seasonings. If using your Dutch oven be sure to put a lid on it and bring it to a simmer for about 30-45 minutes. If using your slow cooker, be sure to cook it on the low setting for about 45 minutes. This will make a nice amount of soup for a small family. You can multiply the ingredients for a larger group. The folks who gave me this recipe said it always tastes better the second day. They have started putting it in the refrigerator overnight and not eating it until the next day. They have extended this practice by putting the soup in their freezer and eating it a week later. Take your choice, and enjoy this hearty soup. Readers with questions or comments for Dave Kessler may write to him in care of this publication.