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!
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.