Kansas City Steak Soup

Kansas City Steak Soup


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


1 h 55 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.
  2. 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.
  3. 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.
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  1. 88 Ratings


I've been making a version of this same steak soup for years and I'd like to add a few things to turn it from just okay, into marvelous. Instead of using water, replace it with 4 (10 oz) cans...

Also known as Plaza III Soup from the K.C. restuarant of the same name. Because this recipe orginated approx. 35 years ago I think it needs updating. Beef stock is a much better product than t...

This was really delicious soup. I used more carrots and celery than called for and added potato. I just didn't see how 1 carrot and 1 stalk of celery could be divided by 16 servings of soup. ...