Plaza III Steak Soup

Looking for a hearty beef soup? This recipe won’t disappoint. Layering flavors of beef, vegetables, and seasonings help make this soup taste very rich. Be sure to serve with some garlic bread.

overhead view of two bowls of homemade Plaza III steak soup

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Steakhouse Steak Soup

Plaza III steak soup is rich, thick, and hearty. Some consider it to be more like a stew than a soup.

It was very popular at the restaurant in Kansas City. Unfortunately, the Plaza 3 restaurant has closed. The only way to enjoy this tasty soup is to make it at home with this copycat recipe.

A good beef soup really hits the spot when you need a little more comfort in your life. After an afternoon of shoveling the driveway or whenever you are feeling a tad under the weather, this Kansas City steak soup is going to restore your energy and brighten your day.

Thick and savory enough to satisfy your cravings but light enough to enjoy as a starter, this is one steak soup recipe that you don’t want to pass by.

What Makes Plaza III Steak Soup so Good?

This soup is extremely comforting and will leave you feeling nourished with the delicious ground steak and a surplus of veggies. Using both fresh and frozen vegetables adds variety and color to the soup, making it more appealing to the eye and to the palate.

This soup is anything but bland – the ground steak, beef consommé, and bouillon give it rich umami notes. This dish is so incredible that once you take a bite, you’ll find it impossible to stop eating. Trust me. It’s that good!  

Why You’ll Love This Recipe

Those who miss the Plaza III restaurant can now enjoy its famous dish again in the comfort of their home. Even the pickiest eaters will enjoy this soup! This is a family-friendly meal that people of all ages love. You can serve it at potlucks or gatherings or as a hearty weeknight dinner.

This soup can be prepared within an hour of starting, and the final step is to let it simmer so that the flavors can meld together. This is perfect for busy individuals who have other tasks to attend to, as the soup can be left to gently simmer on its own and only stirred occasionally!


Here’s a list of what you need:

  • Butter
  • All-purpose flour
  • Beef consommé
  • Fresh Carrots
  • Fresh Celery
  • Onion
  • Diced canned tomatoes
  • Kitchen Bouquet
  • Beef bouillon cube
  • Ground Black Pepper
  • MSG (Monosodium Glutamate)
  • Frozen mixed vegetables with corn, green beans, and peas
  • Ground steak (ground beef)
Plaza III Steak Soup ingredients

How to Make Steak Soup with Ground Beef

  1. Sauté beef in a large skillet until browned and drain.
  2. Place the butter in a soup pot and allow it to melt without browning.
  3. Add flour and stir to form a smooth paste.
  4. Cook the mixture over medium heat, without browning for 3 minutes, stirring constantly.
roux for Plaza III steak soup in a pot
  1. Add the consommé to the roux and stir until smooth and slightly thickened.
  2. Bring to a full boil and add the carrot, celery, onion, tomatoes, and seasonings.
  3. Stir and allow to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender.
  4. Add the frozen vegetables and browned ground steak.
Plaza III steak soup ingredient in a pot before cooking.
  1. Simmer for an additional 15 minutes.
  2. Serve immediately.
two bowls of homemade Plaza III steak soup and two spoons

Tips For Making and Serving Steak and Potato Soup

  • Yes, you can eliminate the adding additional MSG. Most studies show MSG is not the monster some people make it out to be. However, if you are sensitive to MSG or want to reduce your sodium intake, don’t use it.
  • Make a deluxe version of the soup by replacing the ground beef with sirloin steak. Cut an equal amount of sirloin by weight into quarter-inch cubes before following the recipe.

What to Serve with Steak Soup

Since this thick soup already contains tons of veggies and meat, it doesn’t need many accompaniments, except maybe a nice crusty bread or crackers. You can have some fun by serving it in a bread bowl. Or, make a delicious, buttery parmesan cheese garlic bread, or dinner rolls to serve with it.

Additionally, it tastes fantastic with a fresh salad, such as a classic wedge salad or a simple Caesar salad.

How to Store and Freeze Plaza III Soup

This soup is not only delicious as leftovers the next day, but you can also freeze it to extend its shelf life! This is an excellent option for meal prep. To keep it in the refrigerator, transfer it to an airtight container after it is cooled. It will last 3 to 4 days.

For best results, keep it in a sealed container when you freeze it, too. Label it with the date of preparation and when you should use it by, which is about three months from the preparation date.

How to Reheat This Soup

If you freeze it, thaw it in the refrigerator overnight before you reheat it.

You can reheat this soup in the microwave or on the stovetop. The microwave is more convenient; just be sure to cover it with a paper towel and stir it halfway through the cooking time.

For the stovetop, heat it on medium-low until it simmers and the components are thoroughly heated. You don’t want to use super high heat that will scorch the bottom.

two bowls of homemade Plaza III steak soup

Love homemade soup? Try these recipes!

Favorite Ground Beef Recipes

Be sure to check out more of my hearty soup recipes and the best ground beef recipes here on!

overhead view of two bowls of homemade Plaza III steak soup

Plaza III Steak Soup

You can make the Plaza III steak soup at home. 
5 from 10 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Plaza III Steak Soup, Steak Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 174kcal


  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 20 ounce Beef consomme
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/2 cup diced canned tomatoes
  • 3/4 teaspoon Kitchen Bouquet
  • 1 beef bouillon cube
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 teaspoon MSG – Monosodium Glutamate – Accent
  • 5 ounces frozen Mixed Vegetables
  • 1/2 pound Ground Beef browned and drained


  • Place the butter in a soup pot and allow it to melt without browning. Add flour and stir to form a smooth paste. Cook the mixture over medium heat, without browning for 3 minutes, stirring constantly. 
  • Add the consomme to the roux and stir until smooth and slightly thickened. Bring to a full boil. Add the fresh vegetables, tomatoes, and seasonings and allow it to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender. (This should take about 20 to 30 minutes.) Add the frozen vegetables and browned ground steak. Simmer an additional 15 minutes.


Calories: 174kcal | Carbohydrates: 10g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 635mg | Potassium: 217mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1775IU | Vitamin C: 3.9mg | Calcium: 23mg | Iron: 1.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Debbie

    5 stars
    I lived in KC for 40 years and going to the Plaza III was always a treat. The soup was to die for. I am planning to serve this after our Candlelight Christmas tour to our docents. I made it today for a trial run. I love salt, but found this a bit salty even for me. I will try again using sodium free beef bouillion and maybe unsalted butter. That being said ~ this is exactly what I remember it to be! I will add crusty bread and call it a dinner! Just a reminder to all ~ have all your veggies cut, cans opened and seasonings ready to go!

    • Lindi

      It was! It was with leftovers from trimmings, etc. It was then ground (but not as much as ground round) When originally published in the KC Star newspaper, they said use round and grind it (by which they meant the metal grinders people used to have) although it mentioned that there were originally other meats – basically, what they had on hand. The creator also said it should simmer much, much longer. And the original did use Accent which had MSG but many people think they are allergic to that now days so many have subbed kitchen bouquet or something else. I don’t remember if it originally called for broth – I used water and maybe a couple of low salt bouillon cubes but if you simmer it at least a couple of hours, there isn’t really the need for costly broth (unless you make it yourself and have it on hand).

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