Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHearty Steak Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review