Recipe #217.
                                        Ground Round Mini Burger and Vegetable Soup

1 Pound Ground Round.
3-4 Potatoes; peeled and diced.
6 Large Carrots; cleaned and diced.
1/2 Onion; chopped.
1 Small Box of Mushrooms; cleaned and sliced.
2-3 Low Sodium Beef Bouillon Cubes.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Boxes Low Sodium Beef Stock or Broth.
Water to finish filling the Crock-Pot at least 3/4 full.

Form the Ground Round into mini burgers.
Brown with the Onion until done.
Transfer to the Crock-Pot a slotted spatula.
Add in all of the other ingredients.
Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.