Kansas City Steak Soup is a hearty, comforting bowl inspired by the bold, beef-forward flavors Kansas City is famous for. Loaded with tender chunks of steak, vegetables, and a rich, savory broth, this soup feels like a warm hug on a chilly day. It’s the kind of recipe that turns simple ingredients into something deeply satisfying—perfect for family dinners, weekend meal prep, or feeding a hungry crowd.
Kansas Steak Soup:
What makes this soup special is its steakhouse-style vibe: seared beef for deep flavor, a well-seasoned broth, and classic vegetables that soak up all that goodness. Serve it with crusty bread, cornbread, or crackers, and you’ve got a filling meal that’s both rustic and restaurant-worthy.
History
Kansas City has a long-standing reputation for beef and steak culture, thanks to its historic stockyards and strong barbecue traditions. Steak soups became popular as a practical way to use leftover steak and stretch hearty ingredients into an affordable family meal. Over time, “steak soup” recipes evolved into richer, stew-like bowls featuring seared beef, vegetables, and seasonings inspired by steakhouse flavors.
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Kansas City Steak Soup
Ingredients
- 500 g steak (sirloin, chuck steak, or leftover cooked steak), cut into bite-size pieces
- 2 tbsp oil (for searing)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp dried thyme
- Salt and black pepper to taste
- 4 cups beef broth (or stock)
- 2 cups water (optional, as needed)
- 2 potatoes, diced (or 1 cup diced potatoes)
- 1 cup green beans or peas (optional)
- 1 tbsp flour (optional, for thickening)
Instructions
- Heat oil in a large pot over medium-high heat. Season steak with salt and pepper.
- Sear steak in batches until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5 minutes. Add garlic and cook 30 seconds.
- Stir in tomato paste, paprika, thyme, and Worcestershire sauce.
- Add beef broth and scrape up browned bits from the bottom of the pot.
- Add potatoes and bring to a gentle boil. Reduce heat and simmer 20 minutes.
- Return steak to the pot. Add corn and optional green beans/peas. Simmer 10–15 minutes until tender.
- If you want it thicker, mix flour with a little water to make a slurry and stir in, simmering 3–5 minutes.
Notes
- Searing steak adds deep, steakhouse-style flavour.
- Use chuck steak for extra tenderness after simmering.
- Add water only if you prefer a lighter broth.
- Potatoes naturally thicken the soup as they cook.
- Leftovers taste even better the next day.
Tips for Steak Soup:
- For extra richness, add a knob of butter at the end.
- Stir in a splash of cream for a creamy steak soup version.
- Use leftover grilled steak to save time—add it near the end.
- Add mushrooms for a steakhouse twist.
- Serve with crusty bread, garlic toast, or cornbread.
FAQ’s for Steak Soup:
Q1: What cut of steak is best for steak soup?
Sirloin works well for quick cooking, while chuck becomes very tender after simmering.
Q2: Can I make this soup in a slow cooker?
Yes. Brown the steak first, then cook on low 6–7 hours. Add corn near the end.
Q3: Can I freeze Kansas City Steak Soup?
Yes. Cool completely and freeze up to 2 months. Thaw and reheat gently.
Q4: How do I thicken the soup?
Use a flour slurry, mash a few potato pieces, or simmer longer uncovered.
Q5: Can I use leftover steak?
Absolutely—add it during the last 10 minutes so it doesn’t overcook.
Conclusion:
Kansas City Steak Soup is a hearty, flavorful meal that brings steakhouse comfort into a warm, cozy bowl. With tender beef, vegetables, and a rich broth, it’s perfect for busy weeknights, cold-weather cravings, or make-ahead lunches. Serve it with bread and enjoy a satisfying, beefy classic the whole family will love.