Kansas City Steak Soup

Combine ground sirloin, water, onion, celery, carrots, tomatoes, mixed vegetables, beef base, and pepper in a slow cooker.

Cover. Cook on low for 10-12 hours or high for 5-6 hours.

One hour before serving, turn to high. Make a paste of melted butter and flour. Stir until smooth. Pour into the slow cooker and stir until well-blended. Add Accent or salt.

Cover. Continue cooking on high until thickened.

Note: use either Accent or salt, but DO NOT use both.

This can be made on the stove top in a large soup pot. First, brown the ground sirloin; drain. Add the butter to the meat; stir to melt. Then add the flour; stir until all lumps are gone and you have a meaty roux. Continue cooking and stirring for a couple of minutes to get rid of the “raw flour” taste. Then add the rest of the ingredients. Bring to a boil and then reduce heat to a simmer. Simmer for an hour or so until vegetables are tender and the soup has thickened. This soup freezes very well.

Enjoy!