kansas city steak soup

Name: Kansas City Steak Soup
Cook time: 50 min
Yield: 6
Ingredients: 8 ounce(s) 95% lean ground beef; 1 cup(s) onion; chopped; 3 cup(s) frozen mixed vegetables; 2 cup(s) water; 1 can(s) (14 1/2 oz.) stewed tomatoes; undrained; 1 cup(s) celery; sliced; 1 - beef bouillon, cube; 1/2 to 1 teaspoon(s) black pepper; 1 can(s) (10 1/2 oz.) fat free beef broth; 1/2 cup(s) all-purpose flour

(1 RATING)

49 Pinches

sally wood

brownsville, TX

Updated on Apr 6, 2010

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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prep time

cook time 50 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make kansas city steak soup

Step 1

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.

Step 2

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.
Step 3

Note: If time permits, allow the soup to simmer for an additional 30 minutes. The flavors just get better and better.
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