Soups for Salads :: Soups for the Crock Pot
1 1/2 Tbsp. butter
1 med. onion, chopped coarsely
1 1/2 lb. lean ground beef
1 (1 lb. 12 oz.) can tomatoes
3 cans consomm
2 cans water
4 med. carrots, qt.ered
4 celery tops
6 sprigs parsley
1/2 tsp. thyme
10 peppercorns
Salt and pepper (if no peppercorns)
Melt butter in lrg. heavy kettle. Saut onion and cook until limp. Add lean ground beef and stir until it loses the raw look. Put all ingredients into a crockpot, and cook on LOW for 6 to 8 hr.. If using leftover vegetables or zucchini, add and cook longer depending on your crockpot.
Servings 6 generously.
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