KC Steak Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb ground beef or cubed stew meat5 large potatoes8-10 cups of water2 packages of frozen mixed veggies3 large celery sticks2 small cans of tomato sauce1 large can crushed tomatoes5-6 cubes beef bouillonRue:3 Tablespoons butter or margarine1/2 cup to 1 cup of flour
Brown meat and drain grease.
Bring water and bouillon to boil.
Cube potatoes and chop celery; add to boiling water. When potatoes are done add frozen veggies, tomato sauce, tomatoes, and beef. Let simmer for about 20 monutes. Stir frequently so you do not scorch the bottom.
To thicken make the rue.
In a small saucepan melt butter or margarine. When melted add flour gradually until a paste is made. Stir constantly so you do not scorch.
To add rue to soup transfer a little broth to the rue saucepan until it makes a cloudy liquid. This will help to keep the lumps out. Then add to soup and let simmer for about 10 minutes.
Best with Saltines!
Serves 12-15 1 bowl servings
Number of Servings: 1
Recipe submitted by SparkPeople user NOTSOLUMPY.
Bring water and bouillon to boil.
Cube potatoes and chop celery; add to boiling water. When potatoes are done add frozen veggies, tomato sauce, tomatoes, and beef. Let simmer for about 20 monutes. Stir frequently so you do not scorch the bottom.
To thicken make the rue.
In a small saucepan melt butter or margarine. When melted add flour gradually until a paste is made. Stir constantly so you do not scorch.
To add rue to soup transfer a little broth to the rue saucepan until it makes a cloudy liquid. This will help to keep the lumps out. Then add to soup and let simmer for about 10 minutes.
Best with Saltines!
Serves 12-15 1 bowl servings
Number of Servings: 1
Recipe submitted by SparkPeople user NOTSOLUMPY.
Nutritional Info Amount Per Serving
- Calories: 4,341.4
- Total Fat: 171.5 g
- Cholesterol: 501.2 mg
- Sodium: 5,914.5 mg
- Total Carbs: 556.3 g
- Dietary Fiber: 81.6 g
- Protein: 166.8 g
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