Savory Kansas City Steak Soup
This hearty Savory Kansas City Steak Soup is a delightful and comforting dish that makes perfect use of leftover meats. Originating from a beloved recipe passed down through generations, this soup not only warms the soul but also proves to be an excellent way to utilize any cooked beef you may have on hand, whether it’s ground beef, leftover roast, or steak. By incorporating a variety of fresh vegetables, especially those straight from your garden, this soup bursts with flavor and nutrition. The addition of optional MSG enhances the depth of flavor, making each bite rich and satisfying. Whether you choose to prepare it in a slow cooker or on the stovetop, this recipe is perfect for any occasion, providing a nourishing meal for your family during chilly nights or gatherings. Serve it with crusty bread for an even more enjoyable experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Water
3 cups (N/A)
Onion
1-2 small (chopped)
Celery
2-3 stalks (chopped)
Carrots
2-3 (sliced)
Tomatoes (canned)
1 (1 lb) can (N/A)
Pepper
1 teaspoon (N/A)
MSG (optional)
1 tablespoon (N/A)
Cooked Roast/Steak
1 lb (finely diced and browned)
Beef Base
2-4 tablespoons (N/A)
Butter
1/2 cup (N/A)
Flour
1/2 cup (N/A)
Frozen Mixed Vegetables
1 (10 ounce) package (optional, omit carrots if using)
Instructions
1
In a slow cooker, combine water, chopped onions, chopped celery, sliced carrots, canned tomatoes, pepper, and (if desired) MSG.
2
Add the cooked and browned beef or steak to the mixture.
3
Stir in the beef base to enhance the flavor further.
4
Cook on low for 6-8 hours, allowing the flavors to meld beautifully.
5
About one hour before serving, melt the butter in a small saucepan over medium heat.
6
Gradually whisk in the flour to create a roux, cooking for about 2-3 minutes until bubbly and slightly golden.
7
Slowly add the roux to the soup, stirring constantly to prevent lumps.
8
Increase the heat setting on the slow cooker to high and let the soup cook until it thickens.
9
If using frozen mixed vegetables, incorporate them in the last 15-20 minutes of cooking.
10
Taste and adjust seasoning if needed before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Kansas City Steak Soup?
It is a hearty and comforting dish that originated from a beloved family recipe, perfect for using leftover meats and garden vegetables.
What kind of meat is best for this soup?
You can use any cooked beef you have on hand, such as ground beef, leftover roast, or steak.
Can I use ground beef in this recipe?
Yes, cooked and browned ground beef is an excellent choice for this soup.
How do I prepare the meat for the soup?
The meat should be finely diced and browned before being added to the slow cooker.
What vegetables are included in the recipe?
The recipe calls for onions, celery, carrots, and canned tomatoes, with the option to add frozen mixed vegetables.
Can I use fresh vegetables from my garden?
Yes, incorporating fresh vegetables, especially those from a garden, adds significant flavor and nutrition to the soup.
Is MSG required for this recipe?
MSG is optional; however, adding one tablespoon can enhance the depth of flavor in the soup.
How much water should I add?
The recipe requires 3 cups of water.
What is the purpose of the beef base?
Beef base is added to the mixture to further enhance and deepen the savory flavor of the broth.
How long does the soup cook in a slow cooker?
The soup should be cooked on the low setting for 6 to 8 hours to allow the flavors to meld.
Can I prepare this soup on a stovetop?
Yes, the recipe can be adapted for the stovetop, though slow cooker instructions are provided.
How do I thicken the Kansas City Steak Soup?
The soup is thickened by adding a roux made from melted butter and flour about one hour before serving.
What are the ingredients for the roux?
The roux consists of 1/2 cup of butter and 1/2 cup of flour.
How do I make the roux?
Melt the butter over medium heat, then gradually whisk in the flour and cook for 2-3 minutes until bubbly and golden.
When do I add the roux to the soup?
The roux should be added approximately one hour before you plan to serve the soup.
How do I prevent lumps when adding the roux?
Slowly add the roux to the soup while stirring constantly to ensure a smooth consistency.
What should I do after adding the roux?
Increase the slow cooker heat setting to high and let the soup cook until it reaches the desired thickness.
Can I use frozen mixed vegetables?
Yes, a 10-ounce package of frozen mixed vegetables can be incorporated into the soup.
When should frozen vegetables be added?
Add frozen mixed vegetables during the last 15-20 minutes of the cooking process.
Should I still use fresh carrots if I use frozen mixed vegetables?
If you are using a frozen vegetable mix that contains carrots, you may omit the fresh sliced carrots.
How many onions are needed?
The recipe calls for 1 to 2 small onions, chopped.
What size can of tomatoes is used?
Use one 1-lb (approximately 16 ounce) can of tomatoes.
How much celery is required?
The recipe uses 2 to 3 stalks of chopped celery.
How much pepper should I add?
The recipe suggests 1 teaspoon of pepper.
What is the recommended serving suggestion?
It is recommended to serve the soup hot with crusty bread for an enjoyable experience.
Is this soup suitable for cold weather?
Yes, it is described as a soul-warming, nourishing meal perfect for chilly nights.
Can I adjust the seasoning?
Yes, you should taste the soup and adjust the seasoning as needed before serving.
Is this recipe good for using leftovers?
Absolutely, it is specifically noted as an excellent way to utilize leftover roast or steak.
What is the first step in the slow cooker method?
The first step is to combine water, onions, celery, carrots, canned tomatoes, pepper, and optional MSG in the slow cooker.
How much meat is required?
The recipe calls for 1 lb of cooked roast or steak.