Plaza III Steak Soup


  • 1/2 lbs 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 tsp MSG (such as Accent)
  • 1/2 tsp ground pepper
  • 1 Tbsp beef base paste
  • 1 cup chopped tomatoes
  • 1 1/2 tsp Kitchen Bouquet
  • 1 cup frozen mixed vegetables


Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside.

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.

Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

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/p> Makes 1 1/2 quarts

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