Kansas City Steak Soup
Warm up with a hearty bowl of Kansas City Steak Soup, a rich and flavorful classic that combines tender ground chuck, vibrant vegetables, and robust beefy broth for a comforting meal. This soul-soothing soup features a medley of diced potatoes, carrots, celery, and a touch of tomato paste for depth, all thickened with a buttery roux to create a luscious texture. Perfectly balanced with Worcestershire sauce and spices, every spoonful delivers a savory taste of home. Ready in just over an hour, this easy recipe is ideal for feeding a crowd or meal prepping for the week. Serve it piping hot with crusty bread or crackers for the ultimate cold-weather comfort food. Keywords: Kansas City Steak Soup, hearty soup recipe, beef and vegetable soup, comfort food, easy soup recipe.
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Recipe Information
Ingredients
- 1 pound ground chuck
- 0.25 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 2 cups frozen mixed vegetables
- 2 medium russet potatoes, peeled and diced
- 6 cups beef broth
- 14.5 ounces canned diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
In a large pot or Dutch oven, brown the ground chuck over medium-high heat, breaking it apart into crumbles as it cooks. Once fully cooked, remove the meat with a slotted spoon and set it aside, leaving the drippings in the pot.
Lower the heat to medium and add the butter. Once melted, sprinkle in the flour, whisking constantly to form a roux. Cook for 2-3 minutes, until the roux turns a light golden color.
Stir in the diced onion, celery, and carrots. Sauté the vegetables for about 5 minutes, until tender and slightly caramelized.
Add the beef broth, diced tomatoes (with juices), tomato paste, and Worcestershire sauce to the pot. Stir well to combine.
Return the cooked ground chuck to the pot, then add the diced potatoes, frozen mixed vegetables, salt, and black pepper. Stir everything together.
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the flavors are well developed.
Taste and adjust seasoning if necessary. Serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 879 mg | 19% | |
*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.
