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."

Ingredients 1 h 55 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Beef Barley Vegetable Soup

A hearty beef and barley soup loaded with plenty of vegetables.

Bacon and Potato Soup

A hearty winter soup with potatoes, Cheddar, and bacon.

Rate recipe

Your rating


Reviews 72

  1. 87 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 of beef consomme. Use at least 1/2 cup of chopped carrots, onions and celery. Add 2 tsp of Kitchen Bouquet. Add 1 tsp of flavor enhancer. And use at least 2 lbs of good quality minced beef (not ground). Try is with these additions and you'll love it. I make the roux in a saucepan, add the consomme, then put the rest of the ingredients in a slow cooker. Let it cook all day on low and you'll come home to a marvelous meal.


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 the beef cubes. I used reduced sodium beef broth in cartons combined with vegetable broth cartons to equal 1/2 gallon. The cartons have a better flavor than canned broth -used Swanson's. In addition to the 1 lb. of round steak I added 1 sirloin steak minced cooking it the same way as the ground round. Drain the meat after cooking but reserve the drippings. If soup needs thickening toward the end of cooking, make a roux with the drippings to stir in to the soup--added flavor & no waste. Smart Balance is good but I still prefer using unsalted butter though I reduced it to 1 1/2 sticks. If you must add diced potatoes, do so but know that it does alter the orginal recipe and makes it a stew instead of a steak soup; I think it tastes fine with out them but I grew up on this soup and it seems odd to add them. I am not a fan of stewed tomatoes so I subbed 1 can diced tomatoes without any seasonings.


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. Next time I will cut the ground pepper down because it was a little too hot for my 3 year old. One soup trick I learned when working at a soup kitchen is to boil the carrot peels, celery tops and onion skins in the water to make a stock. After it has simmered for several minutes, strain out the peels and use the liquid in place of the water. It really adds a nice flavor and richness to the soup.