Recipe: Hamburger and Kale Soup

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Hamburger & Kale Soup

Today was a pretty cold and snowy day, so a hot bowl of soup seemed like a good idea. I came up with this recipe based on other hamburger soup recipes and what we had available at home. I ate two bowlfuls and Ben had three for dinner, so I think this soup was a hit!

Hamburger and Kale Soup

Ingredients

  • 1 lb of ground beef
  • 32 oz of beef broth (one carton)
  • 28 oz of crushed tomatoes
  • 28 oz of water
  • 10-12 small red potatoes (roughly chopped)
  • 3-4 carrots (roughly chopped)
  • 2 small onions (roughly chopped)
  • 4 cloves of garlic (minced or roughly chopped)
  • 1/2 lb of kale (roughly torn)
  • 16 oz of frozen corn (one bag)
  • 1 tsp of dried thyme
  • 1 tsp of dried rosemary
  • salt and pepper to taste

Variations

  • 1 tsp of oregano
  • 2 tsp of paprika
  • 1 tbs of turmeric
  • 2 tbs of cumin
  • 10 oz of frozen spinach
  • 1/2 of fresh green beans
  • 10 oz of frozen peas
  • 2 chopped bell peppers

Steps

  1. Dump the beef broth, crushed tomatoes, and water into a large pot.
  2. Put the roughly chopped potatoes into the pot with the liquid and bring to a boil.
  3. Brown and drain the ground beef.
  4. When the potatoes are partially cooked, put in the roughly chopped carrots.
  5. Add in the herbs and spices. Salt and pepper the soup.
  6. When the carrots are halfway cooked, added in the roughly chopped onions, garlic, and ground beef.
  7. When everything seems almost done, toss in the roughly torn kale.
  8. Stir the soup to mix the kale in. Salt and pepper the soup.
  9. When the kale is thoroughly wilted, add in the frozen corn.
  10. When the corn is thoroughly warmed (takes a minute), the soup is done.
  11. Salt and pepper to taste.

Notes

Everything under ingredients is what I used. Variations are additions or substitutions that I think would work nicely in this soup. The measurements for the spices are approximations. I don’t actually know how much I put in. I roughly chop vegetables because 1) my cooking style is on the rustic side and 2) I lied about having a rustic cooking style, it’s really because I’m too lazy to do proper dicing. Having bigger, rougher chops is easier and I can dump things in and forget about it.

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