Keep weeknight dinners simple & quick but just as nutrient dense! This one is loaded with mineral rich bone broth and veggies but still kid friendly in taste!
We are off and running into the school year, and for me, that means much less kitchen time for dinner especially.
Dinner needs to be simple and quick to put together…but just as nutrient dense. I’m talking I want to be in the kitchen less than a half hour because school pick up just took up most of my late afternoon, and we still have playing and homework to do!
This beef and kale soup is one that I keep in my back pocket for those nights I really want to pack in the minerals with bone broth and as many vegetables as I can get in there (and still taste good!). Those kids work so hard all day at school and really need a boost at the end of the day.
This one packs up nice in the soup thermos for the next day at school! I like to make these squash biscuits to go with our soup because the recipe makes plenty to have a biscuit to pack along for the next day at school too!
Even from 8 or 9 months of age this is a great soup to sit together as a family to eat! Creating those taste palates at that age is so much easier than when they get older. The soft, cooked veggies and bone broth is easy to digest and so full of nourishment.
Beef and Kale Soup
- 1 lb grassfed ground beef shredded leftover beef from a roast would work too!
- 1 medium onion chopped
- 3 large carrots chopped
- 3-4 medium potatoes cubed
- 1/2 bunch kale chopped
- 4 cloves of garlic minced
- 2 cups cooked squash pureed (I use leftovers from other meals - any sweet fall squash will do - acorn, butternut, etc)
- 1 1/2 - 2 quarts bone broth
- 2-3 tsp Italian seasoning
- Sea salt/pepper to taste
- Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
- Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
- Add the garlic and cook for a minute.
- Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
- Sea salt and pepper to taste.
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