Steak Soup


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A hearty, warming choice for a chilly, winter evening.

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  • 1 stick butter
  • 1/3 C. All-purpose flour
  • 4 C. Beef consomm√©
  • 1/2 C. Diced fresh carrots
  • 1/2 C. Diced fresh celery
  • 1/2 C. Diced fresh onions
  • 2 lb. Ground beef steak
  • 1 1/2 tsp. Kitchen Bouquet
  • 2 Beef bouillon cubes
  • 1/2 tsp. Black pepper
  • 1 tsp. Accent
  • 10 oz. Frozen mixed vegetables
  • 8 oz. Can tomatoes

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Chop, brown, and drain ground beef. Melt butter in a soup pot without browning. Add flour to butter to form smooth paste. Cook over medium heat without browning for 3 minutes, stirring constantly. Add consommé, stirring until smooth & slightly thickened. Bring to full boil. Add fresh vegetables and seasonings with tomatoes. Allow soup to regain boil, then reduce heat and simmer for 30 minutes until fresh vegetables are almost tender. Add frozen vegetables and the ground beef steak. Simmer an additional 15 minutes. Serve with giant oyster crackers.

Yield: 8 servings


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