Plaza III Steak Soup

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  • 1/2 pound ground chuck
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup margarine
  • 1 cup all-purpose flour
  • 1 quart plus 1 cup water
  • 1 teaspoon MSG (such as Accent) (optional)
  • 1/2 teaspoon ground pepper
  • 1 tablespoon beef base paste
  • 1 cup chopped tomatoes
  • 1 1/2 teaspoons Kitchen Bouquet
  • 1 cup frozen mixed vegetables


  1. Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside.
  2. Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside.
  3. Melt margarine in a 2-quart saucepan over medium heat.
  4. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened.
  5. Stir in monosodium glutamate (if using), pepper, beef base and tomatoes. Cook for 1 minute, stirring constantly.
  6. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

Yield: about 1 1/2 quarts

Per 1-cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11grams protein, 359 milligrams sodium, 2 grams dietary fiber

Source: Plaza III, The Steakhouse - published in the Kansas City Star

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