Best 9 Kansas City Steak And Vegetable Soup Recipes

KANSAS CITY STEAK SOUP

Steps:

• 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.
• 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.
• 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.

KANSAS CITY STEAK SOUP

Steps:

• In a large pot cook beef, onion, and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to pot.
• Stir in 1 can of the beef broth, the tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
• In a medium bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot. Cook until thickened and bubbly. Cook and stir 1 minute more.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

STEAK-N-VEGETABLE SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.

KANSAS CITY STEAK AND VEGETABLE SOUP

Steps:

• Heat the oil in a large soup pot over medium-high heat.
• Season the beef with salt and pepper.
• Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).
• Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.
• Add the soup mixes, water, and potatoes; bring to a boil.
• Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.
• Add in the corn and green beans and cook until beans are tender.
• Adjust seasoning to taste with salt and pepper if needed.

KANSAS CITY STEAK SOUP

Steps:

• Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
• 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.
• 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.

KANSAS CITY STEAK SOUP

Steps:

• 1. In a 4 quart dutch over, brown meat, onions, and celery until tender.
• 2. Stir in water and stock, undrained tomatoes, mixed vegetables, steak sauce, worchestershire sauce, salt, and pepper.
• 3. Bring to a boil, reduce heat and simmer covered until reaady to eat or at least 40 minutes.
• 4. In a small fry pan, melt butter. add flour and cook 5 minutes. Add to soup to thicken. Cook and stir for 2 more minutes. Serve.

KANSAS CITY STEAK SOUP

Steps:

• Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
• In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
• Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.