Kansas City Steak Soup

SUBMITTED BY: CHEFSHAR PHOTO BY: Happy Valley Soups

"This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup."

PREP TIME	10 Min
COOK TIME	1 Hr 45 Min
READY IN	1 Hr 55 Min

SERVINGS & SCALING

Original recipe yield: 1 gallon

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INGREDIENTS

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
1/2 gallon water
1/4 tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

READ REVIEWS (39)

DIRECTIONS

Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.
In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

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REVIEWS

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Reviewed on Jan. 29, 2004 by Magique

I've been making a version of this same steak soup for years and I'd like to add a few things to turn it from just okay, into marvelous. Instead of using water, replace it with 4 (10 oz) cans of beef consomme. Use at least 1/2 cup of chopped carrots, onions and celery. Add 2 tsp of Kitchen Bouquet. Add 1 tsp of flavor enhancer. And use at least 2 lbs of good quality minced beef (not ground). Try is with these additions and you'll love it. I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. Let it cook all day on low and you'll come home to a marvelous meal.

12 users found this review helpful

Reviewed on Sep. 13, 2005 by SHARON B.

This was really delicious soup. I used more carrots and celery than called for and added potato. I just didn't see how 1 carrot and 1 stalk of celery could be divided by 16 servings of soup. Next time I will cut the ground pepper down because it was a little too hot for my 3 year old. One soup trick I learned when working at a soup kitchen is to boil the carrot peels, celery tops and onion skins in the water to make a stock. After it has simmered for several minutes, strain out the peels and use the liquid in place of the water. It really adds a nice flavor and richness to the soup.

6 users found this review helpful

Reviewed on Mar. 19, 2005 by Tamara Grimes Lemasters

Excellent! I cut up the carrots and onions and roast them in olive oil til tender in the oven prior to adding. I also flour my meat prior to browning. Once I add the meat to the soup, I use the tomatoes to deglaze the pan I sauteed the meat in. I also add fordhook lima beans for taste as opposed to frozen veggies. This soup is SO GOOD this way. Yes, it's a little labor intensive, but it's so worth the final product. Also....please note that I make sure my "roux" is browned well before adding the beef stock. YUM!!

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 226

Total Fat: 15.6g
Cholesterol: 17mg
Sodium: 892mg
Total Carbs: 13.5g
Dietary Fiber: 2g
Protein: 8.9g

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