Kansas City Steak Soup
Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.
Prep Time:
15 mins
Total Time:
40 mins
Servings:
Makes 6 main-dish servings.
Ingredients
-
1-1/2 pounds lean ground beef (sirloin)
-
1 large onion, chopped (1 cup)
-
2 stalks celery, sliced (1 cup)
-
2 14-ounce cans 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 information
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
Add Your Review
how-tos
Recommended Recipe:
Hamburger Buddy
Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.
See RecipeMore Great Recipe Ideas from Midwest Living
