Saskatchewan City Steak Soup

Saskatchewan City Steak Soup

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Souper_Sasker 3

"I had a soup when I was on holidays this summer and loved it. So, when I got home and the weather changed a little, I decided to try to re-create it. What I came up with is the delicious, thick soup that is really more like a stew. It's amazing with dumplings dropped on top."
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1 h 15 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 804 mg
  • 32%

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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  1. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the beef stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the bouillon cubes, vegetable juice, and Worcestershire sauce. Bring to a boil over medium-high heat, then add celery, carrots, onion, shredded cabbage, green beans, and tomatoes. Allow soup to return to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
  2. Meanwhile, cook and stir ground beef in a skillet over medium-high heat until browned, about 10 minutes. Drain and set aside. When the vegetables in the soup are tender, stir in the ground beef and simmer for 15 minutes. Stir in monosodium glutamate, pepper, browning sauce, and salt to serve.


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Brought back memories of girl scout camp. We called it campers stew and added 1 cup of barley to the pot. I like this one because I didn't have to look for bugs. ;)

My husband grew up eating a soup like this and always called it Hamburger Soup - As written it lacked a little seasoning but that was easy to fix. I used a slightly different method - just to s...

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