Kansas City Steak and Vegetable Soup
Warm, hearty, and loaded with savory goodness, Kansas City Steak and Vegetable Soup is the ultimate comfort food for cooler days. This robust soup combines tender cubes of seared Kansas City-style steak with a vibrant medley of vegetables, including carrots, celery, russet potatoes, and green beans, all simmered in a rich beef broth flavored with Worcestershire sauce, garlic, and thyme. The diced tomatoes add a subtle tang, while the sweet crunch of corn rounds out the flavor profile beautifully. Perfect for a family dinner or meal prep, this one-pot wonder is ready in just over an hour and pairs wonderfully with crusty bread or a crisp side salad. Bursting with comforting flavor and hearty ingredients, this steak and vegetable soup is sure to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 pound Kansas City-style steak (sirloin or ribeye)
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 pieces Celery stalks
- 2 large Carrots
- 1 large Russet potato
- 3 pieces Garlic cloves
- 6 cups Beef broth
- 1 14-ounce can Canned diced tomatoes (with juice)
- 1 cup Frozen green beans
- 1 cup Corn kernels (frozen or fresh)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Begin by preparing the vegetables. Dice the yellow onion, slice the celery stalks, peel and chop the carrots into small pieces, and peel and cube the russet potato into bite-sized pieces. Mince the garlic cloves and set the vegetables aside.
Trim any excess fat from the Kansas City-style steak and cut it into bite-sized cubes. Season the steak cubes with a pinch of salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the steak cubes in a single layer. Sear the steak for 2-3 minutes on each side until browned. Remove the steak from the pot and set aside.
Lower the heat to medium and add the diced onion, celery, and carrots to the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
Pour in the beef broth and canned diced tomatoes (including their juice). Stir to combine, scraping up any browned bits from the bottom of the pot to build flavor.
Add the cubed potato, frozen green beans, corn kernels, Worcestershire sauce, dried thyme, salt, and black pepper to the pot. Stir to incorporate all ingredients.
Return the seared steak cubes to the pot, including any juices that have accumulated. Bring the soup to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and allow the soup to simmer for 40-45 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Taste the soup and adjust seasoning if needed by adding more salt or pepper.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
