KC Strip and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.1
  • Total Fat: 19.2 g
  • Cholesterol: 44.7 mg
  • Sodium: 1,231.9 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.9 g

View full nutritional breakdown of KC Strip and Veggie Soup calories by ingredient
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Number of Servings: 8


    1/2 C smart balance buttery spread
    1/2 C all purpose flour
    8 C water
    1 1/2 C celery, chopped
    1 1/2 C carrots, chopped
    1 large onion, chopped
    1 C frozen peas
    1 14.5 oz can sweet corn
    1 14.5 oz can diced tomatoes
    1 15 oz can green beans
    4 knorr beef boullion cubes (10 g each)
    1 lb kansas City Strip Steak, cut into 1/2" cubes


Melt buttery spread over med high heat. Combine with flour and mix through. Cook until a golden brown. Add 2 C of water and mix until "dissolved". Then add remainder of water, veggies, and boullion. Meanwhile, brown steak in skillet in own juices and fat. Add steak to soup and simmer on med-low heat for 45 minutes, stirring occasionally. Makes 8- 2 C servings. Enjoy! Can simmer longer for better melding of flavors!

Number of Servings: 8

Recipe submitted by SparkPeople user MAMA23GRLZ1BOY.

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