Steak Soup #A1
Ingredients
- 1 1/2 lbs lean sirloin steaks (ground) ⓘ
- 1 large onions, chopped or 1 cup onion ⓘ
- 2 stalks celery, sliced or 1 cup celery ⓘ
- 4 cups reduced-sodium beef broth or 4 cups beef stock ⓘ
- 3 1/2 cups diced tomatoes, peeled and seeded, reserve juice
- 1/2 cup frozen corn
- 1/2 cup frozen peas ⓘ
- 1/2 cup frozen green beans ⓘ
- 1/2 cup frozen carrots ⓘ
- 2 tablespoons A.1. Original Sauce ⓘ
- 2 teaspoons Worcestershire sauce ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/2 cup small shell pasta, like ditalini ⓘ
Instructions
- In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
- Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
- In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).