Kansas City Steak Soup recipe

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Ingredients

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ 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

Nutrition Info

225.6 calories
carbohydrate: 13.3 g
cholesterol: 17.4 mg
fat: 15.6 g
fiber: 1.9 g
protein: 8.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 893.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 gallon

Recipe Note

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

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