Good for teacher/P.T.O. luncheons)

3 c. water
3 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 (1 lb.) can tomatoes
1 tsp. pepper
1 (10 oz.) frozen vegetables
1 lb. sirloin steak, cubed
2 to 4 tbsp. beef bouillon
1/2 c. butter
1/2 c. flour

Put all except butter and flour into crockpot. Cook low 8 to 10 hours. 1 1/2 hours before serving, turn up to high. Make roue of butter and flour stirring until smooth. Add to soup to thicken.