Kansas City Steak Soup | Midwest Living

Kansas City Steak Soup

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Kansas City Steak Soup

4.5
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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.

Ingredients

  • 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

Directions

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

Comments (1)

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

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