'Tis the szn for well seasoned soups. Some may say it is the season for being jolly however we are a few months away from that, check out the blog for jolly recipes after Thanksgiving. That being said, the three month period in between Labor day and Thanksgiving are what we at TDM Corp. refer to as THE soup szn. The start of the soup szn comes about when it is finally cold enough at night to get down with a hot bowl of liquids. The end of this szn coincides with looking forward to weeks of leftover turkeys and an extra fifteen pounds to lose before I am willing to get naked in front of someone with the lights on.
Since you could still pop your top off in this unseasonably warm weather we have chosen to go a little lighter than normal. We left the cream in the fridge and rinsed off some suspect kale to go with a beef & kale soup you could even have before the gym.
Beef & Kale Soup
- 2 lbs beef round (stew) cubed
- 2 packets beef stock concentrate, about 4 cups of stock
- 3 large cloves garlic
- 1 red bell pepper
- 1 small white onion
- 1 cup chopped carrots
- 1 tbs tomato paste
- 1 small bag of kale, chopped & rinsed
- 1 can small white beans
- 1 lb ruby gold potatoes
Liberally salt & pepper, let meat sit at room temperature for 20 minutes.
Sprinkler a few spoonfuls of all-purpose flour over the top of the seasoned beef, toss and coat all pieces as equally as possible.
There is no need to delay any longer, brown the salted/peppered/floured meat in a pan with a tablespoon of oil.
In the same pan in the same oil, brown the carrots, red bell pepper & onion. Before adding the tomato paste, add in the garlic and brown for a minute. Coat all the vegetable with the tomato paste and turn the heat down to avoid burning.
Add back in the beef with all the juices.
Bring to a boil, lower the heat to simmer (or its lowest point) & cover. At this point we can sit back relax, but before you do halve the potatoes, rinse the kale & beans.
After about 30-45 minutes of simmering, the meat should be fully cooked but not yet tender. At this point add in the kale, rinsed beans and potatoes.
Let simmer for another 30-45 minutes until the potatoes and kale are tender.
Serve with shaved parmesean cheese and enjoy.