Stay warm when it’s cold with nourishing food like this veggie packed winter kale beef soup recipe! * Recipe updated with new photos as part of the #ThrowbackThursday photography project.
As I watched my daughter happily shove fistfuls of kale into her mouth, I couldn’t help but feel a mix of horror and delight. Horror at the manner in which she was eating (we are still learning how to use utensils), and delight that she was clearly loving the dark leafy greens on her plate. We are very blessed that she has a healthy appetite and gladly eats whatever we eat, but I always wonder when I introduce a new food if this food will be “the one” that she rejects. The Godmother is very pleased kale is most definitely approved.
I think it’s important, especially in winter weather, to incorporate lots of good for you treats into your diet. We aren’t outside as much, everyone seems to be sick, and the shorter days take a toll on our bodies. But salad just isn’t appealing when it’s in the single digits outside – or below 70 degrees if you’re in Florida.
Soup isn’t always that exciting either, unless it’s guaranteed to make sure you stay healthy while everyone else is coming down with flubola. I make no guarantees about this soup, but if it helps, no one here has gotten sick yet (knock on wood, sip soup).
I don’t always drink soup, but when I do, I keep it tasty. Stay healthy my friends! 😉
- 2 lbs stew meat cut into bite-size pieces
- 2 tbsp avocado oil or other vegetable oil
- 2 cups chopped carrots chopped
- 2 cups celery chopped
- 1 cup diced onion chopped
- 6 cups of kale, chopped about 4 large leaves
- 6 cloves fresh garlic minced
- 2 medium potatoes, cubed If you're avoiding potatoes, I've substituted mushrooms as well with fabulous results
- 1/4 cup fresh parsley chopped
- 4 cups broth/stock
- salt and pepper
In your soup pot, heat the oil over medium high heat. Add the stew meat and brown on all sides.
Add the carros, onion, garlic, and celery to the pot. Cook for 3-4 minutes until the vegetables start to soften.
Add the kale, potato, parsley, and stock. Bring to a boil over high heat.
Reduce the heat to medium low, cover the pot and simmer for 30 minutes until the potatoes and meat are cooked through.
Salt and pepper to taste and serve warm.
I've also dumped everything in the Instant Pot and run this on the soup setting. 😉 Just place the carrots and potatoes on top of the other ingredients to prevent over-cooking.