Kansas City Steak Soup

Kansas City Steak Soup

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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
  • 1
    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


  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.
  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.
  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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About Kansas City Steak Soup

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

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