Kansas City Steak Soup

Kansas City Steak Soup Recipe

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sally wood


I copied this recipe from a diabetic cookbook. It was a hit with my family!! Very easy and very good!! When i re-heated it in the microwave, I did have to add water to thin it a little and I also added a can of diced tomatoes, since we like a lot of tomatoes in our soups.

★★★★★ 1 vote
50 Min


8 oz
95% lean ground beef
1 c
onion; chopped
3 c
frozen mixed vegetables
2 c
1 can(s)
(14 1/2 oz.) stewed tomatoes; undrained
1 c
celery; sliced
beef bouillon, cube
1/2 to 1 tsp
black pepper
1 can(s)
(10 1/2 oz.) fat free beef broth
1/2 c
all-purpose flour

How to Make Kansas City Steak Soup


  • 1Spray 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.
  • 2Add 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.
  • 3Note: If time permits, allow the soup to simmer for an additional 30 minutes. The flavors just get better and better.

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About Kansas City Steak Soup

Course/Dish: Beef Soups
Other Tag: Quick & Easy