Photo: Cala
Saskatchewan City Steak Soup
17 ingredients
15 min + 1 hr
8 servings
openrecipes
"I had a soup when I was on holidays this summer and loved it. So, when I got home and the weather changed a little, I decided to try to re-create it. What I came up with is the delicious, thick soup that is really more like a stew. It's amazing with dumplings dropped on top."
Estimated Nutrition (whole recipe, rough)
1005
Calories
48g
Protein
29g
Fat
136g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Vegetable Juice | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 5 cups beef stock
- 2 beef bouillon cubes
- 1 cup vegetable juice (such as V8®)
- 3 dashes Worcestershire sauce
- 1/2 cup diced celery
- 1/2 cup peeled, diced carrots
- 1/2 cup chopped onion
- 1 head cabbage, shredded
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 pound lean ground beef
- 1 teaspoon monosodium glutamate (such as Ac'cent®)
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons browning sauce (such as Kitchen Bouquet®)
- salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes