Kansas City Steak Soup

Kansas City Steak Soup is a hearty, flavorful dish that’s popular in the Midwest, especially in Kansas City. Packed with tender steak, vegetables, and a savory broth, it’s a perfect comfort food that you can enjoy year-round. Here’s how you can make it at home!

Prep Time: 20 mins

Cook Time: 2 hrs 2 mins

Total Time: 2 hrs 22 mins

Servings: 16

Ingredients

1 cup butter

1 cup all-purpose flour

8 cups water

1 (16 ounce) package frozen mixed vegetables

1 (16 ounce) can stewed tomatoes

1 large onion, chopped

1 large carrot, diced

1 stalk celery, diced

12 cubes beef bouillon

Directions

Step 1

Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until the 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 the remaining 6 cups of water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.

Step 3

Melt two tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer the 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.

Tips & Variations:

• Want it thicker? Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end of cooking.

• Freezing: Cool completely, then store in freezer-safe containers for up to 3 months.

• Slow Cooker Option: Brown the meat and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.