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Saturday, September 21 2013

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



Kansas City Steak Soup
Recipe from 
Servings: 6
Prep Time: 15 mins
  • 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
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 information
Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 71, sat. fat (g) 4, carb. (g) 21, fiber (g) 3, pro. (g) 24, vit. A (IU) 2187, vit. C (mg) 19, sodium (mg) 713, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:51 am   |  Permalink   |  0 Comments  |  Email

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