Hearty Steak Soup Recipe

Be the first to add a review
Publisher Photo
My husband and I live in a small farming community and we've been married for more than 40 years, so I've been cooking for a long time. Our granddaughters love to come and help me cook—especially when the result is this soup. We like it with toasted French bread and a crisp salad for a complete meal.—Waldeane Logan, Butler, Missouri
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 16 servings


  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 6 cups water
  • 2 pounds ground round steak or ground beef, cooked and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon seasoned salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons browning sauce, optional

Nutritional Facts

1 cup: 157 calories, 8g fat (4g saturated fat), 37mg cholesterol, 593mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 10g protein.


  1. In a large saucepan, melt butter. Stir in flour until smooth. Add water. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the beef, tomatoes, mixed vegetables, onion, celery, seasonings and browning sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until the vegetables are tender. Yield: 8-10 servings (4 quarts).
Originally published as Hearty Steak Soup in Country Ground Beef 1993, p17

Reviews for Hearty Steak Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image