Steak Soup

Well, you can call it steak soup, but it is pretty much vegetable beef soup. However, it was by far the best batch of veggie beef soup I have made. I put it all in the crockpot, which is why my veggies were probably a little mushy. I will be keeping this recipe!

Servings- 8

3 tablespoons vegetable oil
1 stick butter
1/2 cup flour
4 cans (10-ounce) beef consomme
3/4 cups diced fresh carrots
3/4 cups fresh celery
3/4 cups fresh onion
1 can (8-ounce) chopped tomatoes
1 1/2 teaspoons Kitchen Bouquet
1/2 cup red wine
2 beef bouillon cubes
1 1/2 teaspoons ground black pepper
1 teaspoon garlic
1 teaspoon thyme
2 bay leaves
1 package (16-ounce) frozen mixed vegetables
2 to 3 pounds sirloin sliced into small thin pieces

1- In a large skillet brown sirloin in oil, drain and set aside.

2- Melt butter in stock pot without browning. Add flour to butter and stir to form a paste. Cook over medium heat, without browning, for 3 minutes, stirring constantly. Add consomme to flour and butter mixture and stir until smooth and slightly thickened. Bring to full boil.

3-Add fresh vegetables, tomatoes, Kitchen Bouquet, wine, bouillon cubes and spices. Allow soup to come to a boil again and then reduce heat and simmer for 30 minutes. Add frozen vegetables and sirloin. Bring to a boil once again and simmer 20 to 30 minutes.

For the crockpot,follow direction in step 1 & 2. Then I dumped everything into the crockpot & cooked on low for 6 hours.
Serves 8.