Simple Kale And Ground Beef Soup Food

SIMPLE KALE AND GROUND BEEF SOUP

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.

BARLEY BEEF AND KALE SOUP

Steps:

• Heat oil in heavy saucepan over medium heat.
• Add onion, stewing beef and mushrooms.
• Cook until meat is well browned.
• Add beef broth, red wine, barley, carrots and celery, thyme and salt and bring to boil.
• Reduce heat, cover and simmer 1 hour or until barley and meat are almost tender.
• Add kale.
• Cover and cook 5-10 minutes more or until kale is cooked.

MINESTRONE WITH KALE

Steps:

• Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
• Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
• Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
• Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
• Add the beans, kale, parsley, water, and bay leaves.
• Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
• Add the cooked pasta, and stir to incorporate.
• Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.

BEEF, POTATO, MUSHROOM AND KALE SOUP

Steps:

• Beef and Broth -- First, remove the beef to the counter to take the "chill" off, and season well with salt and pepper. Then, in a large pot, add the olive oil and bring to medium high heat. Simmer the beef until golden brown on each side. Remember to do a little at a time so you don't over crowd the pan. If you put in too many pieces in at a time, they will just steam vs brown. After the meat is done, just remove to a plate on the side. Time to deglaze the pot. Add in the wine and deglaze scraping up all the bits on the bottom of the pot. Then add in the small onion cut in half, the carrot, celery and the beef. Then add in the water and broth and turn to low heat and simmer, covered. It should take around 1 hours You want the meat tender but not falling completely apart. This time depends on how small you cut your pieces and the cut of meat you purchased. Just take a look after 1 hr, it can take up to 1 1/2 hrs to be tender.
• Soup Base -- When you beef is just about done, it is time to make the Base Flavors. In a large saute pan, add the olive oil and bring to medium high heat. Add in the onion and garlic and saute for about 3 minutes until lightly golden but not too brown but tender. Add in the mushrooms (remember, I don't like mine too fine chopped, this is a rustic soup) and continue to saute until the mushrooms begin to get tender and golden brown, about 3-5 minutes. Then add in the potatoes (drained) and stir well to combine. Season with salt and pepper to taste.
• Beef -- Now it is time to remove the carrots, celery and onion from the beef. Remember they are large pieces so they will be easy to take out. And don't forget the bay leaf. This was all used just to flavor the beef and the broth.
• After your removed the vegetables, add your fresh sauteed vegetables to the meat mixture and stir well. Bring to a medium boil and add in the chopped kale. Turn to medium low and the kale will only take about 10 minutes to cook and become tender.
• Finish -- Check for any additional seasoning, salt or pepper and add in the thyme and stir well.
• Garnish -- I love to serve a toasted baguette with melted swiss cheese - absolutely perfect for dipping. A hearty perfect cozy night soup. ENJOY!