Beef, Bean and Kale Soup
Ingredients
1 lb pasture raised ground beef shredded leftover beef from a roast would work too!
1 medium onion chopped
3 large carrots chopped
1-2 pounds fingerling medley potatoes roughly chopped into large cubes
1/2 bunch kale chopped
4 cloves of garlic minced
2 cups cooked dried beans or 1 can of beans (Our cranberry beans are a great option!)
1 1/2 - 2 quarts of bone broth or beef/ chicken broth
2-3 tsp Italian seasoning
Sea salt/pepper to taste
Instructions
If using dried beans:
Ingredients
1 cup Cranberry Beans
4 cups Water
1 tsp Salt
Stovetop
Rinse beans before cooking. Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 1–1½ hours; drain well.
Slow Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 4–6 hours or high for 2–3 hours; drain well.
Multi-Cooker
Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 30–35 minutes. Natural release the pressure for 20 minutes; drain well.
After the beans are cooked. 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.
Recipe by: Chef Renee