Kansas City Steak Soup - by Tish

Ingredients:
1 lb. lean ground beef (browned and drained of excess fat)
1.5 cups of chopped onion
4.5 cups of frozen mixed vegetables
3 - 3 1/2 cups of water
1.5 or 2 cans of stewed tomatoes, UNdrained (I also cut mine into bite size pieces)
1.5 cups of thinly sliced celery
2 beef bouillon cubes
1.5 tsp. black pepper
salt to taste (if desired)
I also used Tastefully Simple "Garlic Garlic" to add a little more flavor
1.5 cans of beef broth
3/4 cup all-purpose flour

Assembly:
Brown beef and onion in the bottom of your stock pot, and drain of any excess fat. Add veggies, water, tomatoes WITH liquid, celery, bouillon cubes, salt, pepper and garlic powder,if desired.
Bring to a boil. Whisk together flour and beef broth in a separate bowl till smooth. Add to beef mixture, stirring constantly. Return to a boil, then drop heat to low and simmer 15-45minutes, stirring frequently. Let cool completely and ladle into Freezer bags and freeze.

Serving Day:
Thaw and then re-heat in large saucepan, or you could take the frozen soup out of the freezer bag and put it into a slow cooker on low and let it thaw and re-heat that way.
**If the soup seems too thin after it is defrosted, just whisk some more flour into some warm water and stir it into the hot soup till it reaches the consistency you like.**

Yields : 6 servings