Kansas City Steak Soup - Recipe.com

By Lalamirand

Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers.

Ingredients

• see savings 1 1/2 pounds lean ground beef (sirloin)
• see savings 1 large onion, chopped (1 cup)
• see savings 2 stalks celery, sliced (1 cup)
• see savings 2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock
• see savings 1 28 ounce can diced tomatoes, undrained
• see savings 1 10 ounce package frozen mixed vegetables
• see savings 2 tablespoons steak sauce
• see savings 2 teaspoons Worcestershire sauce
• see savings 1/4 teaspoon salt
• see savings 1/4 teaspoon ground black pepper
• see savings 1/4 cup all-purpose flour

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from recipe.com

Preparation

Step 1

1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven. 2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes. 3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.