Kansas City Steak Soup

January is National Soup Month - and I have LOTS of soup recipes. I love a hot, hearty bowl of soup when is cold and snowy outside. I usually make soups in my crockpot. Just throw everything in there before I leave for work, then it's all ready when we get home. All I need to do is heat up some rolls or bake some quick biscuits and dinner is done.

My first soup recipe for this month honors my humble little home city - Kansas City. By the way, USA Today has named Kansas City as one of five travel destinations to watch in 2009. Pretty cool, huh? Anyway - this soup is very similar to the one served at the Plaza III Steakhouse (which I have never eaten at because it's really pricey). It's also similar to one I used to get at a place called Walt Bodine's. Walt Bodine was a funny little guy that did commentaries on one of the local news programs when I first moved to Kansas City. He was kind of the Andy Rooney of KC. He's been gone for years and his restaurant isn't there anymore either. Soup's still good though.

Kansas City Steak Soup
1 pound sirloin steak, cut into small pieces
1 cup margarine
1 cup all-purpose flour
8 cups water
1 large carrot, diced
1 large onion, chopped
1 stalk celery, diced
1 16 oz package frozen mixed vegetables
1 16 oz can stewed tomatoes
12 cubes beef boullion
2 tablespoons margarine

Make a roux by melting the margarine, then stir in the flour. Brown gently, stirring constantly, over medium heat. Cook until it is a light brown color. Gradually add 2 cups of the water to the roux, stir until smooth. Add remaining water, carrot, onion, celery, frozen vegetables, stewed tomatoes and boullion cubes.

Saute the steak in 2 tablespoons margarine until brown; drain. Add the browned meat to the soup. Bring to a boil; lower heat and simmer, stirring occasionally for 1 1/2 hours, or until vegetables are tender. Season to taste with ground black pepper.

To cook in the crockpot: Prepare the roux and stir in two cups water until smooth. Brown the steak. Place everything in the crockpot and cook on low until the vegetables are tender.