kansas city steak soup
(1 rating)
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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.
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(1 rating)
yield
6 serving(s)
cook time
50 Min
Ingredients For kansas city steak soup
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8 oz95% lean ground beef
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1 conion; chopped
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3 cfrozen mixed vegetables
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2 cwater
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1 can(14 1/2 oz.) stewed tomatoes; undrained
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1 ccelery; sliced
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1beef bouillon, cube
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1/2 to 1 tspblack pepper
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1 can(10 1/2 oz.) fat free beef broth
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1/2 call-purpose flour
How To Make kansas city steak soup
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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.
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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.
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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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