Kansas City Steak Soup
Kansas City Steak Soup is hearty, beefy, and packed with vegetables.It features seared steak pieces simmered in a savory broth.Perfect for cold days and filling family meals.Serve with bread for a complete comfort-food dinner.
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.