Name: Kansas City Steak Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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

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.