KANSAS CITY STEAK SOUP
Kansas City Steak Soup tastes like it's been simmering all day, but only takes 40 minutes start to finish! Warm up on a chilly day with this hearty soup recipe made with ground beef, veggies, and plenty of savory seasonings.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot cook beef, onion, and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to pot.
- Stir in 1 can of the beef broth, the tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- In a medium bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot. Cook until thickened and bubbly. Cook and stir 1 minute more.
Nutrition Facts : Calories 306 kcal, Carbohydrate 21 g, Cholesterol 74 mg, Protein 27 g, SaturatedFat 5 g, Sodium 747 mg, Sugar 8 g, Fat 12 g, TransFat 1 g, UnsaturatedFat 5 g
KANSAS CITY STEAK SOUP
This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.
Provided by CHEFSHAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 12
Steps:
- Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
- Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
- In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 13.3 g, Cholesterol 17.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 3.3 g, Sodium 893.5 mg, Sugar 2.1 g
KANSAS CITY STEAK AND VEGETABLE SOUP
Make and share this Kansas City Steak and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over medium-high heat.
- Season the beef with salt and pepper.
- Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
- Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
- Add the soup mixes, water, and potatoes; bring to a boil.
- Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
- Add in the corn and green beans and cook until beans are tender.
- Adjust seasoning to taste with salt and pepper if needed.
STEAKHOUSE SOUP
Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. Because of the chili powder and cayenne pepper, it packs a little heat, but the recipe can easily be adjusted if you're cooking for young ones. -Erica Schmidt, Kansas City, Kansas
Provided by Taste of Home
Time 8h15m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 874mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
STEAK-N-VEGETABLE SOUP
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. -Rebecca Ridpath, Cedar Park, Texas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1144mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
KANSAS CITY STEAK SOUP
This recipe came out of my Rival crock pot recipe book. This is a great recipe for using up left over meats. You can use ground beef, left over roast or steak. This can also be made on the stove, just simmer for 3-4 hours. Using MSG is optional but I use it because I think it adds a lot of flavor. Now if you want to make this soup even yummier try using vegetables right out of the garden. All I had fresh in my garden this year was tomatoes and boy what a difference that even made.
Provided by Catnip46
Categories Meat
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients except the butter and flour in crock pot for 6-8 hours on low. One hour before serving mix butter & flour and add to mixture. Cook until thicken.
STEAK AND VEGETABLE SOUP
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Potato Valentine's Day Dinner Lunch Steak Kale Carrot Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
- Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
- Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
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- Season the beef with salt and pepper. Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
- Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
- Add the soup mixes, water, and potatoes; bring to a boil. Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
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