Recipe
Soup, Chili & Stew
Steak Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 11
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. ground beef | ||
| 2 c. diced onions | ||
| 1 c. diced peeled carrots | ||
| 1 c. diced celery | ||
| 1 tbsp. minced garlic | ||
| 3 (13.75 oz each) cans chicken broth | ||
| 1 (16 oz) can crushed tomatoes | ||
| 2 tbsp. Worcestershire sauce | ||
| 1 tsp. red pepper sauce, like Tabasco | ||
| ½ tsp. freshly ground black pepper | ||
| ¼ c. butter | ||
| ½ c. flour |
Directions
- Brown ground beef in a Dutch oven over medium high heat. Drain.
- Add onions, carrots, celery and garlic. Cook 10 to 12 minutes until vegetables are softened.
- Add chicken broth, tomatoes, Worcestershire sauce, red pepper sauce and freshly ground pepper. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Melt butter in a small saucepan. Stir in flour. Cook over medium heat, stirring until deep brown.
- Whisk butter/flour mixture into soup. Cover and simmer 15 minutes.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 50mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Protein: 15g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Paradise Grill.