Food Kansas City Steak Soup 5.0 (1) 1 Review Canned tomatoes and frozen vegetables make this ground beef soup fast and easy to make. Serve it for dinner with corn bread or crackers. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Photo: Mark Thomas Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pounds lean ground beef (sirloin) 1 large onion, chopped (1 cup) 2 stalks celery, sliced (1 cup) 2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock 1 28 ounce can diced tomatoes, undrained 1 10 ounce package frozen mixed vegetables 2 tablespoons steak sauce 2 teaspoons Worcestershire sauce ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup all-purpose flour Directions In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings. Print Nutrition Facts (per serving) 290 Calories 11g Fat 21g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 290 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 71mg 24% Sodium 713mg 31% Total Carbohydrate 21g 8% Protein 24g Vitamin C 20mg 98% Calcium 81mg 6% Iron 3mg 19%