Kansas City Steak Soup

Warm up with a hearty bowl of Kansas City Steak Soup, a rich and flavorful classic that combines tender ground chuck, vibrant vegetables, and robust beefy broth for a comforting meal. This soul-soothing soup features a medley of diced potatoes, carrots, celery, and a touch of tomato paste for depth, all thickened with a buttery roux to create a luscious texture. Perfectly balanced with Worcestershire sauce and spices, every spoonful delivers a savory taste of home. Ready in just over an hour, this easy recipe is ideal for feeding a crowd or meal prepping for the week. Serve it piping hot with crusty bread or crackers for the ultimate cold-weather comfort food. Keywords: Kansas City Steak Soup, hearty soup recipe, beef and vegetable soup, comfort food, easy soup recipe.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound ground chuck
• 0.25 cup all-purpose flour
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 medium carrots, diced
• 2 cups frozen mixed vegetables
• 2 medium russet potatoes, peeled and diced
• 6 cups beef broth
• 14.5 ounces canned diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

In a large pot or Dutch oven, brown the ground chuck over medium-high heat, breaking it apart into crumbles as it cooks. Once fully cooked, remove the meat with a slotted spoon and set it aside, leaving the drippings in the pot.

Step 2

Lower the heat to medium and add the butter. Once melted, sprinkle in the flour, whisking constantly to form a roux. Cook for 2-3 minutes, until the roux turns a light golden color.

Step 3

Stir in the diced onion, celery, and carrots. Sauté the vegetables for about 5 minutes, until tender and slightly caramelized.

Step 4

Add the beef broth, diced tomatoes (with juices), tomato paste, and Worcestershire sauce to the pot. Stir well to combine.

Step 5

Return the cooked ground chuck to the pot, then add the diced potatoes, frozen mixed vegetables, salt, and black pepper. Stir everything together.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the flavors are well developed.

Step 7

Taste and adjust seasoning if necessary. Serve hot with crusty bread or crackers on the side. Enjoy!

Nutrition Facts

Serving size	(3669.0g)

Amount per serving	% Daily Value*
Calories	2605.2

Total Fat 143.0g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 446.0mg	0%
Sodium 11710.5mg	0%
Total Carbohydrate 220.5g	0%
Dietary Fiber 37.8g	0%
Total Sugars 52.7g
Protein 123.5g	0%

Vitamin D 0IU	0%
Calcium 609.1mg	0%
Iron 22.9mg	0%
Potassium 5942.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 18.6%

Carbs: 33.1%