Hearty Kansas City Steak Soup: A Flavorful Midwestern Classic
Kansas City, known for its barbecue and steak, offers a rich culinary heritage. This Kansas City Steak Soup recipe embodies the heartiness and robust flavors characteristic of Midwestern cuisine. It’s a comforting, filling, and deeply satisfying soup that combines tender steak with a medley of vegetables in a flavorful broth. This recipe is perfect for a chilly evening, a game day gathering, or any time you crave a taste of Kansas City’s culinary soul.
## Why This Recipe Works
* **Uses Affordable Steak Cuts:** This recipe cleverly uses less expensive steak cuts like sirloin, chuck, or round steak, transforming them into tender, flavorful morsels through slow simmering. This not only saves money but also extracts maximum flavor from the meat.
* **Deep, Rich Broth:** The broth is built upon a foundation of browned beef, aromatic vegetables, and savory seasonings, creating a complex and satisfying flavor profile that’s both comforting and delicious.
* **Customizable Vegetables:** The vegetable combination is flexible, allowing you to use what you have on hand or tailor the soup to your personal preferences. Root vegetables like potatoes, carrots, and parsnips add heartiness and sweetness, while other vegetables like corn and green beans contribute color and texture.
* **Freezes Well:** This soup freezes beautifully, making it a great make-ahead meal. Prepare a large batch and freeze individual portions for easy weeknight dinners.
## Ingredients You’ll Need
* **Steak:** 2 pounds of sirloin, chuck, or round steak, cut into 1-inch cubes
* **Olive Oil:** 2 tablespoons, for searing the steak
* **Onion:** 1 large, chopped
* **Carrots:** 2 medium, peeled and chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Beef Broth:** 8 cups
* **Tomato Paste:** 2 tablespoons
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained
* **Potatoes:** 2 medium, peeled and cubed
* **Corn:** 1 cup frozen or fresh
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces (optional)
* **Worcestershire Sauce:** 2 tablespoons
* **Bay Leaf:** 1
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Salt and Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)
## Equipment
* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle
## Step-by-Step Instructions
This Kansas City Steak Soup recipe is relatively straightforward, but following these detailed steps will ensure a flavorful and satisfying result:
**Step 1: Prepare the Steak**
* Pat the steak cubes dry with paper towels. This is crucial for achieving a good sear.
* Season the steak generously with salt and pepper. Don’t be shy with the seasoning – it will flavor the entire soup.
**Step 2: Sear the Steak**
* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Add the steak in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the pot and cause the steak to steam instead of sear. Sear each batch for 2-3 minutes per side, until browned. Remove the seared steak from the pot and set aside.
* *Why sear the steak?* Searing creates a flavorful crust on the outside of the steak and also helps to render some of the fat, adding richness to the soup. The browned bits that stick to the bottom of the pot (fond) will also contribute to the depth of flavor.
**Step 3: Sauté the Vegetables**
* Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step, known as *mirepoix* is fundamental in the french cooking and adds subtle flavors to the broth.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**Step 4: Build the Broth**
* Stir in the tomato paste and cook for 1 minute, stirring constantly. Cooking the tomato paste helps to concentrate its flavor and adds richness to the broth.
* Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). This step is crucial for maximizing the flavor of the soup.
* Add the diced tomatoes (undrained), potatoes, corn, green beans (if using), Worcestershire sauce, bay leaf, dried thyme, and dried rosemary. The combination of dried herbs and Worcestershire sauce builds a complex and savory flavor profile.
**Step 5: Simmer the Soup**
* Return the seared steak to the pot.
* Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the steak is very tender and the vegetables are cooked through. The longer the soup simmers, the more flavorful it will become.
* *Why simmer for so long?* Slow simmering allows the flavors to meld together and the steak to become incredibly tender. The collagen in the steak breaks down during the long cooking process, resulting in a richer, more flavorful broth.
**Step 6: Adjust Seasoning and Serve**
* Remove the bay leaf before serving.
* Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the seasoning will intensify as the soup sits, so it’s best to start with a little and add more to taste.
* Serve the soup hot, garnished with fresh parsley, if desired. A dollop of sour cream or a sprinkle of shredded cheese can also be added for extra richness.
## Tips for the Best Kansas City Steak Soup
* **Don’t Skip the Searing:** Searing the steak is essential for developing a rich, flavorful crust and adding depth to the soup. Make sure to pat the steak dry before searing to ensure proper browning.
* **Use Good Quality Beef Broth:** The quality of the beef broth will significantly impact the flavor of the soup. Use a high-quality store-bought broth or, even better, homemade beef broth.
* **Don’t Overcrowd the Pot:** When searing the steak, work in batches to avoid overcrowding the pot. Overcrowding will lower the temperature and prevent the steak from browning properly.
* **Adjust the Vegetables to Your Preference:** Feel free to customize the vegetables in the soup to your liking. Other vegetables that would work well include mushrooms, bell peppers, and zucchini.
* **Simmer Low and Slow:** Simmering the soup low and slow allows the flavors to meld together and the steak to become incredibly tender. Don’t rush the process.
* **Make Ahead:** This soup is even better the next day, as the flavors have more time to meld. Prepare it a day ahead and store it in the refrigerator.
* **Freeze for Later:** Kansas City Steak Soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
## Variations and Additions
* **Spicy Kick:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a spicy kick.
* **Smoked Paprika:** Substitute some of the regular paprika with smoked paprika for a smoky flavor.
* **Beer:** Add a cup of dark beer, such as stout or porter, to the soup along with the beef broth for a richer, more complex flavor.
* **Wine:** Add a cup of dry red wine, such as Cabernet Sauvignon or Merlot, to the soup along with the beef broth for a deeper, more sophisticated flavor.
* **Add Beans:** Add a can of drained and rinsed kidney beans or pinto beans to the soup for added heartiness and protein.
* **Top with Crusty Bread:** Serve the soup with crusty bread for dipping.
* **Creamy Version:** Stir in a dollop of sour cream or heavy cream just before serving for a creamier soup.
## Serving Suggestions
* **Classic Comfort:** Serve a bowl of Kansas City Steak Soup on a cold day with a side of crusty bread for dipping.
* **Game Day Feast:** This soup is perfect for serving at a game day gathering. Set up a soup bar with various toppings, such as sour cream, shredded cheese, green onions, and hot sauce.
* **Elegant Dinner:** Serve the soup as a starter for an elegant dinner party. Garnish with fresh herbs and a drizzle of olive oil.
* **Quick Weeknight Meal:** This soup is a great make-ahead meal for busy weeknights. Reheat a portion and serve with a simple salad.
## Nutritional Information (Approximate, per serving)
* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Kansas City Steak Soup Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 2-2.5 hours
**Ingredients:**
* 2 pounds sirloin, chuck, or round steak, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 medium carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups beef broth
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 medium potatoes, peeled and cubed
* 1 cup frozen or fresh corn
* 1 cup green beans, trimmed and cut into 1-inch pieces (optional)
* 2 tablespoons Worcestershire sauce
* 1 bay leaf
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and black pepper to taste
* Fresh parsley, chopped, for garnish (optional)
**Instructions:**
1. Pat the steak cubes dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the steak in batches, being careful not to overcrowd the pot. Sear for 2-3 minutes per side, until browned. Remove the seared steak from the pot and set aside.
4. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
5. Add the minced garlic and cook for another minute, until fragrant.
6. Stir in the tomato paste and cook for 1 minute, stirring constantly.
7. Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
8. Add the diced tomatoes (undrained), potatoes, corn, green beans (if using), Worcestershire sauce, bay leaf, dried thyme, and dried rosemary.
9. Return the seared steak to the pot.
10. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the steak is very tender and the vegetables are cooked through.
11. Remove the bay leaf before serving.
12. Taste the soup and adjust the seasoning with salt and pepper as needed.
13. Serve hot, garnished with fresh parsley, if desired.
Enjoy this taste of Kansas City in a bowl!