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  pounds 
    lean ground beef (sirloin)
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    1   large 
    onion, chopped (1 cup)
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    2   stalks 
    celery, sliced (1 cup)
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    2  14  ounce can 
    lower-sodium beef broth or 3-1/2 cups beef stock
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    1  28  ounce can 
    diced tomatoes, undrained
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    1  10  ounce package 
    frozen mixed vegetables
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    2   tablespoons 
    steak sauce
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    2   teaspoons 
    Worcestershire sauce
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    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
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
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