If you're in the mood for something warm, comforting, and bursting with rich beefy flavor, Kansas City Steak Soup is your answer. This classic Midwestern soup is beloved for its deep, savory broth, tender chunks of steak, and the medley of vegetables that make each spoonful feel like home. Popularized by the famed Plaza III restaurant in Kansas City, this soup has earned legendary status and is now a favorite in kitchens across the country.
In this guide, you’ll discover everything you need to recreate this nostalgic dish from scratch – whether you're simmering it on a cold winter night or preparing a large batch for a crowd. Let's get into the hearty details of this beefy delight!
Why You'll Love Kansas City Steak Soup
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Bold, Beefy Flavor: Packed with steak, beef broth, and rich tomato base.
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Comfort in a Bowl: A warm, satisfying soup perfect for chilly nights.
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Versatile & Customizable: Easily adjust the vegetables or make it gluten-free.
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Freezer-Friendly: Make in bulk and freeze for quick weekday dinners.
Ingredients for Kansas City Steak Soup
This recipe uses simple pantry ingredients and affordable cuts of beef. Here's what you'll need:
For the Base:
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1 lb sirloin steak, cubed (or stew meat)
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4 tbsp butter
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1 medium onion, chopped
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2 stalks celery, chopped
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2 medium carrots, diced
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1/2 cup all-purpose flour
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6 cups beef broth (low sodium preferred)
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1 (15 oz) can diced tomatoes, undrained
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1/2 cup frozen peas
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1/2 cup green beans, chopped (fresh or frozen)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tsp Worcestershire sauce
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Salt & black pepper to taste
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Fresh parsley for garnish (optional)
Step-by-Step Instructions
1. Brown the Steak
In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium-high heat. Add the steak cubes, season with salt and pepper, and sear until browned on all sides. Remove steak and set aside.
2. Sauté the Vegetables
In the same pot, melt the remaining butter. Add onions, carrots, and celery. Cook for 5–7 minutes until they begin to soften.
3. Make the Roux
Sprinkle in the flour and stir constantly to form a roux. Cook the flour for 2–3 minutes until slightly golden, which helps eliminate the raw taste.
4. Add Liquids and Tomatoes
Slowly whisk in the beef broth to avoid lumps. Stir in the diced tomatoes (with their juice), Worcestershire sauce, garlic powder, and onion powder. Bring the soup to a gentle boil.
5. Simmer
Return the browned steak to the pot. Reduce heat and let the soup simmer for 30–45 minutes, until the beef is tender and flavors are well-developed.
6. Add Peas and Beans
Stir in peas and green beans. Simmer for another 10 minutes until vegetables are tender.
7. Season & Serve
Taste and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve with warm bread or crackers.
Tips for the Best Kansas City Steak Soup
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Use Quality Beef: Sirloin works well, but you can also use chuck roast, stew meat, or leftover prime rib.
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Don't Skip the Roux: It thickens the soup and gives it a velvety texture.
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Flavor Boosters: Add a dash of soy sauce or a splash of red wine for deeper flavor.
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Low & Slow: Simmering allows the meat to become tender and the flavors to meld.
Variations and Substitutions
1. Vegetable Swap
Feel free to add or replace with corn, zucchini, potatoes, or spinach based on what’s in your fridge.
2. Make It Spicy
Add a pinch of crushed red pepper or a dash of hot sauce for a spicy twist.
3. Gluten-Free Option
Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
4. Slow Cooker Method
After browning the meat and cooking the roux, transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
5. Pressure Cooker / Instant Pot
Use the sauté function for browning and making the roux. Then pressure cook on HIGH for 20–25 minutes for quick results.
What to Serve with Kansas City Steak Soup
This soup is hearty on its own but pairs wonderfully with sides:
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Crusty baguette or garlic bread
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Grilled cheese sandwich
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Caesar or garden salad
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Buttery biscuits or cornbread
Storage and Reheating Tips
Storing: Let the soup cool and refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium-low heat until hot. Add a splash of broth or water if the soup is too thick.
Nutritional Information (Per Serving, Approximate)
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Calories: 320
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Protein: 24g
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Carbs: 20g
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Fat: 17g
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Fiber: 3g
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Sugar: 5g
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Sodium: 780mg
(Note: Nutritional values may vary based on specific ingredients used.)
Kansas City Steak Soup – A Midwest Classic for Every Kitchen
From Kansas City steakhouses to your cozy kitchen, this soup carries a rich tradition. Whether you’re feeding a hungry family, prepping meals for the week, or just craving something soul-soothing, this dish delivers.
It’s beefy. It’s savory. It’s nostalgic. Kansas City Steak Soup is a timeless bowl of comfort you’ll turn to again and again.
FAQs
Can I use ground beef instead of steak?
Yes! Ground beef makes a great budget-friendly option. Just brown it first, drain excess fat, and proceed with the recipe.
Can I freeze this soup?
Absolutely. Just let it cool completely before transferring to freezer-safe containers.
What other cuts of beef can I use?
Chuck roast, eye of round, or even leftover steak all work well in this soup.
How do I thicken the soup more?
Simmer it uncovered for longer or add a cornstarch slurry for extra thickness.