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Kansas City Steak Soup

Posted by Denise on October 13, 2012

kc steak soup top view
A rich broth cradles colorful and tasty beans, corn, potatoes, onions and peas. alongside hearty chunks of ground steak cuts in this savory meal in a bowl.

Kansas City Steak Soup is a beautiful and savory soup, filled with tender, brightly colored vegetables simmered in a creamy beef broth complete with bite-sized pieces of ground steak. A couple of unusual ingredients give the broth a deep and complex flavor.

A famous Kansas City steak house, the Plaza III, made Kansas City Steak Soup regionally known and loved. There are many variations of the recipe, but this one is reportedly close to the original, with a couple of tweaks. This is such a beefy, hearty soup that I just had to add potatoes to it. And we prefer a thick broth so I use more flour than the original recipe, but you can always use less if you prefer a thinner, more liquid soup.

There is some debate over the type of meat used in the original recipe. Was it ground sirloin or ground chuck? Try it both ways and decide on your favorite. I promise I won’t tell on you! J Oh, and I know you’re going to ask “Why is it called Kansas City Steak Soup when it uses ground beef?” Well, both ground chuck and ground sirloin are from steak cut areas on the cow, so it is really ground steak. Both areas have good steak flavor, giving the soup a very rich meaty flavor.

The recipe calls for Accent seasoning and Kitchen Bouquet. Accent is monosodium glutamate, a salt-substitute flavoring. If you are sensitive to MSG, do not use it. Kitchen Bouquet Browning and Seasoning Sauce is made from vegetables, spices, herbs and water and is used to deepen the beef flavor and darken the sauce. I show both of these in the recipe to keep as close to the original recipe as possible, but if you can’t find them, the soup will still be terrific.

The soup freezes very well and easily reheats in a pot on the stove over low heat.


 Printer friendly recipe without photos 


Kansas City Steak Soup



 kc steak soup ingredients

 Kansas City Steak Soup ingredients.



Makes 6 to 8 servings






tablespoons olive oil

1 ½

pounds of lean ground sirloin or ground chuck


large onion, coarsely chopped, about 1 cup


stalks of celery, cut into ½” slices, about 1 cup


tablespoons butter

¼ - ½

cup all purpose flour


10 ½ oz. cans of beef consommé or 3 ½ cups of beef broth


tablespoons steak sauce


teaspoon Worcestershire sauce


cups cubed fresh tomatoes, or equivalent canned tomatoes


carrots, peeled and sliced into ½” rounds

5 or 6

medium potatoes, peeled and cut in ½ “ cubes, about 2 cups


teaspoon Accent seasoning

1 ½

teaspoon Kitchen Bouquet


10 oz. package of frozen mixed vegetables


teaspoon dried sage


Salt and pepper to taste






1.   Pour the olive oil in a 4 quart or similar sized Dutch oven or heavy pot. Cook the beef, onion, and celery over medium heat until the meat is browned and the vegetables are softened, then remove the entire mixture from the pot and put in a bowl.

kc steak soup celery kc steak soup onion

kc steak soup browning meat with veggies


2.   Place the butter in the pot and melt over medium heat. Once the butter is melted, add the flour and stir it all together to make a roux. Keep stirring constantly while it is cooking until the roux becomes light to medium brown in color, about 3 to 5 minutes. By cooking the mixture until it is browned, the floury taste cooks out and the flavor deepens. It also gets very creamy. Stir it frequently so that it doesn’t burn or clump up.

kc steak soup roux  kc steak soup browned roux


3.   Once the roux is nicely browned, add two cans of the consommé or two cups of the broth and stir it well to make a smooth liquid. Once the liquid is fully mixed with the roux, add the rest of the broth, the steak sauce, Worcestershire sauce, tomatoes, potatoes, and carrots and bring the mixture to a boil. This allows the sauce to thicken from the roux and will help cook the fresh veggies. Boil for 2 to 3 minutes.

kc steak soup cutting carrots  kc steak soup cutting potatoes

kc steak soup cutting tomatoes

kc steak soup adding frozen veg


4.   Reduce the heat and simmer the soup. Add the frozen vegetables, the Accent, Kitchen Bouquet, thyme and salt and pepper. Simmer, covered, for at least 30 minutes to allow the flavors to meld although it will taste better if it is allowed to simmer 2 to 3 hours or even overnight. Serve in bowls.

 kc steak soup adding frozen veg

kc steak soup finishing in pan

Note: The soup freezes very well. Reheat in a pot over low heat on the stove.

 kc steak soup in blue bowl from top

kc steak soup in blue bowl



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