Kansas City Steak Soup
This chef-curated Kansas City Steak Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 517 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Kansas City Steak Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Kansas City Steak Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Kansas City Steak Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 pound round steak, chopped
- 1 cup margarine
- 1 cup all-purpose flour
- 1/2 gallon water
- 1/4 tablespoon ground black
- pepper
- 1 large carrot, diced
- 1 onion, chopped
- 1 stalk celery, diced
- 1 (16 ounce) package frozen
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
mixed vegetables 16 ounces stewed tomatoes 12 cubes beef bouillon 2 tablespoons margarine Make a roux by melting the butter or margarine, then stirring in the flourStep 2: Technique & Execution
Gradually add 2 cups of the water to the roux and stir until smoothStep 3: Technique & Execution
Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granulesStep 4: Technique & Execution
In a skillet saute the steak in 2 tablespoons butter or margarine until brownedStep 5: Technique & Execution
Drain off all the greaseStep 6: Technique & Execution
Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tenderChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 517 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Kansas City Steak Soup
This chef-curated Kansas City Steak Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: mixed vegetables 16 ounces stewed tomatoes 12 cubes beef bouillon 2 tablespoons margarine Make a roux by melting the butter or margarine, then stirring in the flour
Technique & Execution: Gradually add 2 cups of the water to the roux and stir until smooth
Technique & Execution: Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules
Technique & Execution: In a skillet saute the steak in 2 tablespoons butter or margarine until browned
Technique & Execution: Drain off all the grease
Technique & Execution: Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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