Plaza Iii Steak Soup Copycat
Recreate the comforting, hearty flavors of a Kansas City classic with this Plaza III Steak Soup Copycat recipe! Packed with tender beef, savory vegetables, and a rich tomato-infused broth, this soup delivers the perfect balance of homestyle warmth and bold flavor. The recipe features wholesome ingredients like diced potatoes, carrots, celery, and frozen mixed vegetables, all simmered together to create a satisfying and robust meal. A roux made with all-purpose flour thickens the broth, while a touch of Worcestershire sauce adds depth and complexity. Ready in just over an hour, this easy-to-make soup is ideal for chilly evenings or as a cozy lunch. Serve it hot with crusty bread or crackers, and enjoy a taste of nostalgic Midwestern comfort right in your own kitchen!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 0.333 cup All-purpose flour
- 6 cups Beef broth
- 1 14.5-ounce can Canned diced tomatoes
- 1 cup Frozen mixed vegetables (e.g., peas, green beans, corn)
- 2 medium Potatoes, peeled and diced
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil or butter
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the vegetable oil or butter.
Add the ground beef to the pot, cooking and breaking it up with a spoon until browned and fully cooked. Drain off any excess fat.
Stir in diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Sprinkle the flour over the cooked meat and vegetables. Stir well to create a roux, cooking for 2-3 minutes to remove the raw flour taste.
Gradually stir in the beef broth, ensuring there are no lumps.
Add diced tomatoes, tomato paste, Worcestershire sauce, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a simmer. Add diced potatoes and frozen mixed vegetables.
Cover the pot and let the soup simmer gently for 30-40 minutes, or until the potatoes are tender and flavors have melded together.
Taste the soup and adjust seasoning if needed. Add more salt or pepper to preference.
Serve hot with crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 9108 mg | 396% | |
| Total Carbohydrate | 183.8 g | 67% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 43.6 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 6326 mg | 135% | |
*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.
