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Nutrition Facts
Serving Size 1 (521g) Recipe makes 4 servings The following items or measurements are not included below: 14 beef broth
Calories 490
Calories from Fat 307		(62%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 14.6g	72%
	Monounsaturated Fat 14.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 537mg		22%
Potassium 995mg		28%
Total Carbohydrate 22.7g		7%
	Dietary Fiber 4.0g	16%
	Sugars 9.7g
Protein 24.5g		49%
detailed view... how is this calculated?

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Kansas City Steak Soup

Recipe #135548 | 40 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Aug 30, 2005

There is an old Ghanian proverb that goes,"Good soup draws the chair to it". This is one of those kinds of soup. Dry red wine and thyme add sophisticated flavor to this Kansas City steakhouse favorite. Serve it with warm golden wheat and cheddar loaves.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 lb New York strip steaks, cut into 1/2-inch pieces (or rib eye steak)
1/4 teaspoon pepper, freshly ground
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
3-4 garlic cloves, chopped
1/4 cup flour
3 (14 1/2 ounce) cans diced tomatoes, undrained
14 oz.can beef broth
1/2 cup dry red wine (optional)
1/2 teaspoon dried thyme

Directions

1
Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate.
2
In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender.
3
Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Charlotte J

On Feb 18, 2007

We enjoyed this soup tonight for dinner. It is a fast and easy soup to make. In step 2 it says to add the broth, I do not see that listed in the ingredients any where. So I added a 14 ounce can of beef broth. This is a thick soup so I thought I'd best add the broth even though it was not listed. My dry wine of choice was Cabernet Sauvignon which I may cut back on the amount used next time or leave out completely. Thank you for sharing this recipe. I made this for the Cook-a-Thon for Sharon.

2 people found this review helpful

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From: TnuSami

On Feb 10, 2007

This soup was delicious! I goofed and didn't notice that it called for 3 cans of tomatoes and I only had 1, so I just cut back on most of the other ingredients to make less soup, although I did add a can of beef broth to compensate for some of the liquid lost in not using the required amount of tomatoes. We did use the optional red wine. This soup has a wonderful rich flavor and DH and I loved it! It was easy and quick, as well! We'll look forward to having this again! Thanks, Sharon!

2 people found this review helpful

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From: bullwinkle

On Feb 6, 2007

I made this soup to go with your Parmesan cornbread. The soup was pretty easy to prepare and tasted very good. Even tasted good the next day. Thanks Sharon 123. Bullwinkle

3 people found this review helpful

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From: CindiJ

On Dec 20, 2007

This is a good soup but not the steak soup that I am searching for. I made this and while it's very good it was too "tomatoey" for us. I followed the recipe exactly as written. It could have been the tomatoes had too much acid. When I reheated the leftovers, I added 2 tsp. sugar to help cut the acidity (which did help). I will try again but maybe only use 1 can of tomatoes.

2 people found this review helpful

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