Kansas City Steak Soup

Kansas City Steak Soup



Canned tomatoes and frozen vegetables make this ground beef soup fast
and easy to make. Serve it for dinner with corn bread or crackers.









Servings: 6

Prep Time: 15 mins

Ingredients on sale: 5









Ingredients:



1 1/2 pounds lean ground beef (sirloin)





1 large onion, chopped (1 cup)





2 stalks celery, sliced (1 cup)





2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock







1 28 ounce can diced tomatoes, undrained







1 10 ounce package frozen mixed vegetables







2 tablespoons steak sauce







2 teaspoons Worcestershire sauce







1/4 teaspoon salt





1/4 teaspoon ground black pepper







1/4 cup all-purpose flour







Directions





1. In a 4-quart Dutch oven, cook beef, onion and celery over medium
heat until meat is brown and vegetables are tender. Drain well; return
to Dutch oven.







2. Stir in 1 can of the beef broth, undrained tomatoes, mixed
vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring
to boiling; reduce heat. Cover and simmer 20 minutes.







3. In a medium mixing bowl whisk together remaining can of beef broth
and the flour. Stir into mixture in Dutch oven. Cook until thickened and
bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.





Also give the following Stuffed Pepper Soup Recipe By Clicking Here, OR On the following picture. 

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