 Kansas City Steak Soup
Makes 6 servings
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Image © Publications International, Ltd.
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Kansas City Steak Soup
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Despite its name, this filling vegetable-beef soup has traditionally been made with ground beef. In this updated version, the percentage of calories from fat has been pared to 23%, but the full rich flavor remains. If time permits, allow the soup to simmer an additional 30 minutes--the flavors just get better and better.
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Ingredients
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1/2
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pound 95% lean ground beef
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1
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cup chopped onion
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3
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cups frozen mixed vegetables
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2
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cups water
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1
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can (14-1/2 ounces) stewed tomatoes, undrained
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1
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cup sliced celery
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1
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beef bouillon cube
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1/2
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to 1 teaspoon black pepper
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1
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can (10-1/2 ounces) fat-free beef broth
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1/2
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cup all-purpose flour
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1. Spray Dutch oven with nonstick cooking spray. Brown beef 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat.
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2. Add vegetables, water, tomatoes with juice, celery, bouillon cube and pepper. Bring to a boil. Whisk together beef broth and flour until smooth; add to beef mixture, stirring constantly. Return mixture to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring frequently.
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Note
If time permits, allow the soup to simmer an additional 30 minutes. The flavors just get better and better!
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© Publications International, Ltd.
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Nutrients per Serving
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(1-2/3 cups soup)
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Calories
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198
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Calories from Fat
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23 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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23 mg
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Carbohydrate
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27 g
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Fiber
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5 g
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Protein
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13 g
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Sodium
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598 mg
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Dietary exchanges
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1/2 Starch
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3-1/2 Vegetable
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1 Meat
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1/2 Fat
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Printed
from fbnr.com
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