Best Simple Kale And Ground Beef Soup Recipes
SIMPLE KALE AND GROUND BEEF SOUP
I keep 1/2 cup Parboiled Kale and 1/2 lb. Browned Ground Beef servings in freezer bags in my freezer, so this soup came together for me in 35 minutes. It will take you about 20 minutes longer if you are starting with fresh ingredients. I have Pneumonia and was tired of Chicken Soup and wanted beef for supper for a change but still wanted something light. I came up with this idea just by looking in my freezer, fridge and pantry. My soup is filling but light. It is easy to toss together and leftovers are even better the next day. You can even add a can of rinsed kidney beans for a change.
Provided by Barbara Miller @Barbara_Miller
Categories Beef Soups
Number Of Ingredients 12
Steps:
- Pick any large (pencil size or larger) stems from the kale. Toss it into a 2-3 quart pot that is half full of water. Bring to a boil. Cover, reduce heat to med low and cook 5-10 min. Drain. into a colander and let it sit to drain.
- In that same pot add the ground beef. Cook over medium heat, stirring and breaking it apart until it is browned. Remove the beef with a slotted spoon into the colander with the kale and dispose of any grease.
- Wipe out the pot. Return the kale and beef to the pot. Turn the heat to medium high and add all the other ingredients. Stir. Bring to a boil. Cover and reduce heat to med low. Set timer for 30 minutes.
- After 30 minutes check doneness of potatoes by gouging a few with a fork. They should be tender. Serve the soup warm in bowls with grated Parmesan/Romano Cheese if desired.
GROUND BEEF VEGETABLE SOUP
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Provided by Sue's recipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g
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