Kansas City Steak Soup

Kansas City Steak Soup

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Sue Kenitzer


This is good for what ails ya. Serve with corn bread or dinner rolls with butter for a full meal.


★★★★★ 2 votes

20 Min
40 Min


  • 1 1/2 lb
    beef round , sirloin, or chuck steak cut into small cubes
  • 1 large
  • 2-3 stalk(s)
    celery, sliced (about 1 cup)
  • 2 tube(s)
    knorr beef stock
  • 1 can(s)
    28 ounce diced tomatoes (fire roasted is best)
  • 1 pkg
    10 ounce frozed mixed vegetables
  • 3 Tbsp
    steak sauce
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
  • 1/2 Tbsp
    black peper
  • 4 c
  • 1/4 c
  • 4 Tbsp

How to Make Kansas City Steak Soup


  1. In a 4 quart dutch over, brown meat, onions, and celery until tender.
  2. Stir in water and stock, undrained tomatoes, mixed vegetables, steak sauce, worchestershire sauce, salt, and pepper.
  3. Bring to a boil, reduce heat and simmer covered until reaady to eat or at least 40 minutes.
  4. In a small fry pan, melt butter. add flour and cook 5 minutes. Add to soup to thicken. Cook and stir for 2 more minutes. Serve.

Printable Recipe Card

About Kansas City Steak Soup

Course/Dish: Beef Soups
Other Tag: Healthy
Hashtags: #steak #vegetables

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