Steak Soup

Beth's recipe (August 2002 Playgroup)

2 lbs. ground chuck, browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
salt to taste (optional)
2 cans (14.5 oz each) diced tomatoes
1 10 oz. package frozen mixed veggies (I just use drained canned corn and canned green beans - DH hates lima beans so I skip the mixed veggie blend)
5 tablespoons beef granules (sometimes I can't find the granules, so I'll disolve several beef cubes in the 5 cups of water mentioned above)
1/4 teaspoon pepper
1/2 cup butter, melted
1/2 cup all purpose flour

Place browned beef and rest of ingredients (except flour and butter) in crockpot. Cover and cook on low 8-10 hours (or high 4-6 hours). One hour before serving, turn to HIGH. Make a paste of melted butter and flour. Stir until smooth and pour into soup. Stir until well blended. Cover and cook until thickened.