Kansas City Steak Soup

Good for those cold Kansas City nights!

Course Soup
Cuisine American
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 24


  • 1 cup butter
  • 1 cup flour
  • 8 cups vegetable broth
  • 1/4 TBsp ground pepper
  • 1 onion chopped
  • 3 stalks celery chopped
  • 8 oz fresh green beans
  • 8 oz frozen corn
  • 1 16 oz can stewed tomatoes
  • 40 oz beef broth
  • 1 tsp thyme
  • 4 potatoes diced into cubes
  • 3 lbs KC strip steak
  • 2 TBsp butter


  1. In a large stock pot, make a roux by melting 1 cup butter then stirring in the flour. Brown on medium-low heat to the color of a penny. Stir in the broths and all the veggies and spices and bring to aboil.

  2. While that's coming up to heat, cut the steak into chunks then brown in a skillet with the 2 Tbsp butter. Drain off all the grease then add the meat to the stockpot.

  3. Bring the soup back to a boil then reduce heat and simmer for at least 4 hours, stirring occasionally.

  4. For a more stew-like consistency reduce the broths by half.

Shared by Doug Ebert

Recipe Notes