Kansas City Steak Soup Recipe

Name: Kansas City Steak Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Ground Sirloin, Browned And Drained; 5 cups Water; 1 whole Large Onion, Chopped; 4 stalks Celery, Chopped; 3 whole Carrots, Chopped; 2 cans (14 1/2 Oz. Each) Petite Diced Tomatoes; 10 ounces, weight Package Frozen Mixed Vegetables (corn, Green Beans, Carrots, Peas); 2 Tablespoons Beef Soup Base (Better Than Bouillon's Beef Base); 1/2 teaspoons Black Pepper; 1/2 cups Butter, Melted; 1/2 cups Flour; 1-1/2 teaspoon Accent OR 2 Teaspoons Salt (DO NOT Add Both)

Servings: persons

2 pounds Ground Sirloin, Browned And Drained
5 cups Water
1 whole Large Onion, Chopped
4 stalks Celery, Chopped
3 whole Carrots, Chopped
2 cans (14 1/2 Oz. Each) Petite Diced Tomatoes
10 ounces, weight Package Frozen Mixed Vegetables (corn, Green Beans, Carrots, Peas)
2 Tablespoons Beef Soup Base (Better Than Bouillon's Beef Base)
1/2 teaspoons Black Pepper
1/2 cups Butter, Melted
1/2 cups Flour
1-1/2 teaspoon Accent OR 2 Teaspoons Salt (DO NOT Add Both)

1
["Combine ground sirloin, water, onion, celery, carrots, tomatoes, mixed vegetables, beef base, and pepper in a slow cooker.", "Cover. Cook on low for 10-12 hours or high for 5-6 hours.", "One hour before serving, turn to high. Make a paste of melted butter and flour. Stir until smooth. Pour into the slow cooker and stir until well-blended. Add Accent or salt.", "Cover. Continue cooking on high until thickened.", "Note: use either Accent or salt, but DO NOT use both.", "This can be made on the stove top in a large soup pot. First, brown the ground sirloin; drain. Add the butter to the meat; stir to melt. Then add the flour; stir until all lumps are gone and you have a meaty roux. Continue cooking and stirring for a couple of minutes to get rid of the ""raw flour"" taste. Then add the rest of the ingredients. Bring to a boil and then reduce heat to a simmer. Simmer for an hour or so until vegetables are tender and the soup has thickened. This soup freezes very well.", "Enjoy!"]

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Ground Sirloin, Browned And Drained, 5 cups Water, 1 whole Large Onion, Chopped, 4 stalks Celery, Chopped, and more.

Yes, Kansas City Steak Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kansas City Steak Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions