Kansas City Steak Soup | Midwest Living

Kansas City Steak Soup

Kansas City Steak Soup

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  • Makes: 6 servings
  • Prep 15 mins
  • Cook 25 mins

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Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.


  • 1 1/2 pounds lean ground beef (sirloin)
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 2 14 - ounce can lower-sodium beef broth or 3-1/2 cups beef stock
  • 1 28 - ounce can diced tomatoes, undrained
  • 1 10 - ounce package frozen mixed vegetables
  • 2 tablespoons steak sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour


  1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
  2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
  3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Nutrition Facts

(Kansas City Steak Soup)

Servings Per Recipe 6, pro. (g) 24, vit. A (IU) 2187, iron (mg) 3, carb. (g) 21, vit. C (mg) 19, calcium (mg) 81, cal. (kcal) 290, fiber (g) 3, sodium (mg) 713, sat. fat (g) 4, Fat, total (g) 11, chol. (mg) 71

Comments (1)

sjjgiddings wrote:
I doubled the steak sauce, and used 1can of tomatoes. Very flavorful and hearty.

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