Kansas City Steak Soup
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Snack/Appetizer
Ingredients
Scale
- 1 1/2 pounds lean ground beef
- 1 large onion, chopped
- 2 stalks celery, sliced
- 2 14 ounce cans low-sodium beef broth
- 1 28 ounce can diced tomatoes, undrained
- 1 10 ounce package frozen mixed vegetables
- 4 tablespoons steak sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
Instructions
- In a 4-quart Dutch oven over medium heat, cook beef, onion and celery until meat is brown and vegetables are tender. Drain the contents well, and return them to the Dutch Oven.
- Stir in 1 can of the beef broth, undrained tomatoes, frozen mixed vegetables, steak sauce, Worcestershire sauce, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer, about 20 minutes.
- In a medium mixing bowl, whisk together remaining 1 can of beef broth and flour. Stir the broth-flour mixture into the soup. Cook until soup has thickened.