Kansas City Steak Soup
Recipe from
Midwest Living
Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.
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Ingredients
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1-1/2 poundslean ground beef (sirloin)see savings
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1 largeonion, chopped (1 cup)see savings
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2 stalkscelery, sliced (1 cup)see savings
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2 14-ounce canslower-sodium beef broth or 3-1/2 cups beef stocksee savings
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1 28-ounce candiced tomatoes, undrainedsee savings
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1 10-ounce packagefrozen mixed vegetablessee savings
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2 tablespoonssteak saucesee savings
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2 teaspoonsWorcestershire saucesee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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1/4 cupall-purpose floursee savings
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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 information
Per serving: Calories 290, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 71 mg, Sodium 713 mg, Carbohydrate 21 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 8%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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