Ingredients
- 1 pound of stew beef
- 1 32 ounce carton of beef stock
- 1 can of diced tomatoes
- 1 can of tomato sauce
- 2 large carrots (or about 12-15 small) - diced
- 2 celery stalks - diced
- 1 small can of green beans (the little half cans..not sure the amount)
- 1 small can of corn (same as above)
- Half an onion - diced
- 2-3 cloves of garlic - minced
- salt and pepper to taste
- 1/2 teaspoon of poultry seasoning
- 5-8 cups of chopped Kale (depends on how much you want in your soup)
- 1 cup of water
Pour in beef broth, and use a wooden spoon to scrape up the brown bits on the bottom of the pot. Add tomatoe sauce, diced tomatoes, poultry seasoning, corn, green beans and Kale. Bring to a boil, then simmer for 20 minutes on medium-low.
While simmering, add beef back to pot along with salt and pepper to taste, and continue to simmer until kale is soft and tender. I added a little water at this point to thin out the soup but that is up to you. You can do any veggies you like but these were what I had on hand. I made this up completely so if you make it and dont like it I am sorry! This was one of my favorites and Sayer really liked it too. Hope you enjoy!
Happy Hump Day
xoxo
2 comments:
I'm not sure if Nick likes kale, but the rest of it sounds like something he would like! Up here, kale soup would be made with Portuguese sausage (lots of people in Southeastern Mass have ancestors who came from Portugal).
Sounds delicious and may have to be something I try now that it's getting cold!
yes i did enjoy it. and kale is in season now so it's readily available for really cheap - lots cheaper than say, spinach or another healthy green. excited to try your next kale creation with agave nectar!
Post a Comment