Ingredients
-
2
-
1 1/2
-
1
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Kansas City Steak and Vegetable Soup, A hearty beef soup with chunks of sirloin. Very yummy., Very good!! Made as written, with the exception of the salt… there’s already a lot of sodium in the soup mixes. This is going into my regular rotation!!, I am a big soup fan year-round which drives my husband crazy here in HOT south Texas – I recently made this one and LOVED IT. I could not find the beef tomato soup mix and instead replaced all of the water with beef broth and added half a can of tomato soup. I also ended up adding another cup or two of water. I will make this over and over come winter!
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Steps
|
1
Done
|
Heat the Oil in a Large Soup Pot Over Medium-High Heat. |
|
2
Done
|
Season the Beef With Salt and Pepper. |
|
3
Done
|
Add the Beef to the Soup Pot and Brown in the Hot Oil, Stirring Frequently Do This in Batches If Necessary. |
|
4
Done
|
Add the Onion, Garlic, Celery, and Carrots; Cook and Stir About 4 Minutes or Until the Vegetables Begin to Soften. |
|
5
Done
|
Add the Soup Mixes, Water, and Potatoes; Bring to a Boil. |
|
6
Done
|
Change Heat to Medium-Low and Simmer 45 Minutes to 1 Hour or Until Beef Is Tender. |
|
7
Done
|
Add in the Corn and Green Beans and Cook Until Beans Are Tender. |
|
8
Done
|
Adjust Seasoning to Taste With Salt and Pepper If Needed. |
