Kansas City Steak Soup
8 oz95% lean ground beef
1 conion; chopped
3 cfrozen mixed vegetables
1 can(s)(14 1/2 oz.) stewed tomatoes; undrained
1 ccelery; sliced
1beef bouillon, cube
1/2 to 1 tspblack pepper
1 can(s)(10 1/2 oz.) fat free beef broth
1/2 call-purpose flour
How to Make Kansas City Steak Soup
- Spray Dutch oven with cooking spray.
Heat over medium heat until hot.
Add beef and onion. Cook and stir for 5 minutes or until beef is browned.
- Add vegetables, water, tomatoes with juice, celery, bouillon cube and pepper.
Bring to a boil. Whisk together beef broth and flour until smooth; add to beef mixture, stirring constantly.
Return mixture to a boil. Reduce heat to low. Cover and simmer for 15 minutes, stirring frequently.
- Note: If time permits, allow the soup to simmer for an additional 30 minutes. The flavors just get better and better.