Kansas City Steak Soup is a hearty and satisfying dish that truly warms the soul. Whether you’re feeding a hungry crowd or just looking for a comforting meal at home, this soup delivers on flavor and is incredibly simple to make. Plus, it’s easily customizable, allowing you to add your favorite vegetables or adjust the seasoning to match your taste.
Recipe Information
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 30 grams
Carbohydrates: 30 grams
Fat: 12 grams
Fiber: 4 grams
Sugar: 4 grams
Sodium: 850 mg
Why Make Kansas City Steak Soup
Kansas City Steak Soup is not just a comforting dish, but it’s also packed with nutrients. The tender chunks of beef and the variety of vegetables provide a balanced meal in one bowl. This soup is perfect for busy days, as it simmers on the stove while you attend to other tasks. Moreover, it’s a fantastic way to use up leftovers or fresh produce that needs to be used, making it a versatile addition to any meal plan.
How to Make Kansas City Steak Soup Step by Step
Ingredients
1 1/2 pounds chuck steak or stew meat, cubed
3 tablespoons butter
1/4 cup all-purpose flour
1 large yellow onion, diced
2 stalks celery, sliced
2 large carrots, diced
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups beef broth
2 teaspoons Worcestershire sauce
1 can (14.5 ounces) diced tomatoes with juice
1 cup corn (frozen or canned)
1 cup green beans (frozen or fresh), chopped
1 bay leaf
Salt and black pepper, to taste
Directions
In a large Dutch oven, melt butter over medium-high heat. Brown steak cubes in batches and set them aside. Add the onion, celery, and carrots to the pot and sauté for about 5 minutes until softened. Stir in the garlic and tomato paste, cooking for 1-2 minutes. Sprinkle flour over the vegetables and stir to coat.
Slowly add the beef broth while stirring to prevent lumps. Incorporate the diced tomatoes, Worcestershire sauce, and bay leaf. Return the beef to the pot, bring to a simmer, cover, and let it cook for 1 to 1.5 hours until the beef is tender. Add corn and green beans, then simmer uncovered for 10 more minutes. Season with salt and pepper. Serve hot with crusty bread.
How to Serve Kansas City Steak Soup
Kansas City Steak Soup is delicious on its own but pairs exceptionally well with a slice of warm, crusty bread or a side salad for a complete meal. You might also consider serving it alongside a tangy coleslaw, which adds a refreshing crunch to the hearty soup. For those who enjoy a bit of heat, a dash of hot sauce or chili flakes can give your bowl an exciting kick.
How to Store Kansas City Steak Soup
If you have leftovers, you can store Kansas City Steak Soup in the fridge for up to three days. Just let it cool completely before transferring it to an airtight container. To reheat, simply warm it on the stove over low heat or in the microwave. If you want to keep it longer, feel free to freeze it for up to three months. Make sure to let it cool and portion it into freezer-safe containers for easy access later on.
Expert Tips for Cooking Kansas City Steak Soup
- Enhance the flavor by adding fresh herbs like thyme or rosemary.
- For a deeper flavor, consider browning the meat longer until it has a nice crust.
- If you prefer a thicker soup, add an extra tablespoon of flour or a cornstarch slurry towards the end of cooking.
- Toss in some chopped potatoes for added heartiness.
- Use quality beef broth for the best flavor in your soup.
Delicious Variations of Kansas City Steak Soup
You can easily tweak Kansas City Steak Soup to suit your palate. For a spicy version, add some diced jalapeños or a teaspoon of chili powder for heat. If you want an herby twist, include fresh parsley and basil for a fragrant finish. For a lighter option, try a vegetarian version by replacing the beef with hearty vegetables like mushrooms or lentils, maintaining the same rich broth.
Conclusion
Kansas City Steak Soup is a must-try recipe that offers a delightful mix of flavor and warmth. Its ease of preparation and endless customization options make it a perfect meal for any occasion. Don’t hesitate to whip up a batch; you’ll quickly find it becoming a favorite in your home!
Kansas City Steak Soup
Ingredients
Main Ingredients
- 1.5 pounds chuck steak or stew meat, cubed
- 3 tablespoons butter
- 0.25 cup all-purpose flour
- 1 large yellow onion, diced
- 2 stalks celery, sliced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth Use quality beef broth for best flavor.
- 2 teaspoons Worcestershire sauce
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup corn (frozen or canned)
- 1 cup green beans (frozen or fresh), chopped
- 1 leaf bay leaf
- Salt and black pepper, to taste
Instructions
Preparation
- In a large Dutch oven, melt butter over medium-high heat.
- Brown steak cubes in batches and set them aside.
- Add the onion, celery, and carrots to the pot and sauté for about 5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1-2 minutes.
- Sprinkle flour over the vegetables and stir to coat.
Cooking
- Slowly add the beef broth while stirring to prevent lumps.
- Incorporate the diced tomatoes, Worcestershire sauce, and bay leaf.
- Return the beef to the pot, bring to a simmer, cover, and let it cook for 1 to 1.5 hours until the beef is tender.
- Add corn and green beans, then simmer uncovered for 10 more minutes.
- Season with salt and pepper. Serve hot with crusty bread.
