Recipe finder
Kansas City Steak Soup
- Makes: 6 servings
- Prep 15 mins
- Cook 25 mins
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
- 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.
- 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.
- 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
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