Kansas City Steak Soup

This iconic Kansas City steak soup is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. It freezes beautifully.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 2 mins
• Total Time: 2 hr 22 mins
• Calories: 226 Calories

Ingredients

• 1 cup butter
• 1 cup all-purpose flour
• 2 tablespoons butter
• 1 large onion, chopped
• 1 stalk celery, diced
• 1 pound round steak, chopped
• 1 large carrot, diced
• 1 (16 ounce) package frozen mixed vegetables
• 12 cubes beef bouillon
• 8 cups water
• 1 (16 ounce) can stewed tomatoes
• 0.75 teaspoon ground black pepper

Recipe Instructions

Step 1

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.

Step 2

Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.

Step 3

Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.