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simple kale and ground beef soup

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

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.

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prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For simple kale and ground beef soup

  • 1/2 c
    kale, chopped and parboiled
  • 1/2 lb
    ground beef, browned and drained
  • 4 md
    idaho potatoes, washed and diced
  • 1 Tbsp
    butter, unsalted
  • 4 c
    water
  • 1 pkg
    golden onion soup mix powder
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    red pepper flakes
  • 1/4 c
    marsala wine, cooking wine is fine
  • 1 tsp
    italian seasoning
  • parmesan cheese, grated, if desired
  • romano cheese, grated, if desired

How To Make simple kale and ground beef soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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