Kansas City Steak Soup

Kansas City Steak Soup

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

1 h 55 m servings 226 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
  2. 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.
  3. 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.

Reviews

73
  1. 88 Ratings

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Most helpful positive review

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...

Most helpful critical review

Had high hopes, but was nothing special. Will not make again.

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...

Also known as Plaza III Soup from the K.C. restuarant of the same name. Because this recipe orginated approx. 35 years ago I think it needs updating. Beef stock is a much better product than t...

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. ...

Exquisite.. very, very similar to steak soup I've had in KC.. almost exact. I did add thyme, red wine, a little garlic powder, extra pepper, and kosher salt, all to the soup prior to simmering. ...

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 th...

I made this soup with some leftover prime rib and simmered it with some red wine. That soup was nearly gone before I got any! My picky eaters wouldn't go for the mixed veggies, but they loved th...

This was *so* good! For those who don't know, the roux needs to be cooked on medium high heat, till it's the color of an old penny. My oldest son who complains about any and all veggies, said,...

Positively the best soup I have ever had! The flavor is unbeatable and everyone who tries it loves it. Best of all it's a completely economical meal for our family of 6. A++++

Yum, my hubby LOVES hearty soups, and this fit right in! He ate it atop of egg noodles & the kids & I ate it with biscuits. Nice & comforting for a fridgid evening! Great way to use up extra ...