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5 from 5 votes

Beef and Kale Soup

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: beef and kale soup, beef and kale soup recipe, bone broth soup
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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.