STEAK AND BEAN SOUP RECIPES

KANSAS CITY STEAK SOUP RECIPE | ALLRECIPES

Kansas City Steak Soup Recipe | Allrecipes image

This delicious soup is quite famous locally. No need for a chilly winter day to enjoy this soup.

Provided by CHEFSHAR

Categories Vegetable Soup

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 1 gallon

Number Of Ingredients 12

Ingredients

1 pound round steak, chopped
1 cup margarine
1 cup all-purpose flour
½ gallon water
¼ tablespoon ground black pepper
1 large carrot, diced
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons margarine

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.

Nutrition Facts : Calories 225.6 calories, CarbohydrateContent 13.3 g, CholesterolContent 17.4 mg, FatContent 15.6 g, FiberContent 1.9 g, ProteinContent 8.8 g, SaturatedFatContent 3.3 g, SodiumContent 893.5 mg, SugarContent 2.1 g

STEAK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Steak Soup Recipe: How to Make It - Taste of Home image

Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Steps:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 319 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1112mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

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Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
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