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Kansas City Steak and Vegetable Soup

Kansas City Steak and Vegetable Soup

I've never been to Kansas City but if this is typical fare then I'm going!

Course Soup
Cuisine American
Keyword Kansas City Steak and Vegetable Soup
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6
Calories 315 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless sirloin trimmed of fat and cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 envelope knorr beef tomato soup mix
  • 1 envelope lipton onion soup mix
  • 4 cups water
  • 1 cup peeled potato cut into 1/2 inch chunks
  • 1 1/2 cups corn kernels fresh cut or frozen and thawed
  • 2 cups green beans cut into 1-inch pieces

Instructions

  1. Heat the oil in a large soup pot over medium-high heat.

  2. Season the beef with salt and pepper. Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).

  3. Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.

  4. Add the soup mixes, water, and potatoes; bring to a boil. Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.

  5. Add in the corn and green beans and cook until the beans are tender. Adjust the seasoning to taste with salt and pepper if needed.