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3 c Water
1 pk Frozen mixed vegetables; (10 oz. )
3 Stalks celery; chopped
2 sm Onions; chopped
2 Carrots; sliced
1 lb Ground beef or cubed chuck roast; browned and drained
1 1 lb. can tomatoes
2 tb Beef base; granules or paste (2 to 4)
1/2 ts Pepper
1 Stick butter
1/2 c Flour
Put all ingredients in slow cooker EXCEPT for butter and flour. Cover and cook on Low for 8 to 10 hours. One hour before serving, turn on High. Make a roux of 1 stick butter and 1/2 c. flour (melt butter in small saucepan, on med-low heat, and stir in flour); stir until smooth. Pour into slow cooker and stir into soup. Cook soup on High until thickened.
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