Loaded with healthy veggies.
Kale is the star in this easy soup – a nutrient-rich super food.
It seems like Kale is all the rage today. There is good reason though. It is a nutrient-rich super food and antioxidant superstar. I chose red kale for its color. It is a good source of vitamins and minerals such as potassium, vitamin A, vitamin C, vitamin B6, calcium and copper. Cooking it in the slow cooker infuses your soup with its health benefits and tenderizes the kale leaves so they are easier to digest.
Ingredients for a healthy soup.
If you really don’t like kale, don’t worry. Pick another favorite vegetable like carrots, escarole or mustard greens.
Serves 6 – 8
Ingredients
1 tbsp extra virgin olive oil
1 small onion, diced
1 ½ lbs lean ground beef
1 pinch salt and pepper
1 can whole tomatoes
2 ribs celery, diced
3 tbsp tomato paste
1 cup red bell pepper, chopped
2 medium red potatoes, cut into bite sized pieces
½ head red kale, chopped
1 bay leaf
¼ tsp cayenne pepper
1 tsp dried oregano
2 cans beef broth
2 garlic cloves, crushed and diced
Salt and freshly ground black pepper to taste
Method
In a large skillet on medium-high, heat the olive oil. Sauté the onions until they begin to go soft. Add the ground beef and a pinch of salt and freshly ground black pepper. Sauté until lightly browned. Doing this step first in the pan browns the meat and adds flavor to your dish.
Don’t skip this step. Brown the hamburger.
Next, add the ground beef mixture into the slow cooker. Add the remaining ingredients and seasonings, stir slightly.
Into the slow cooker.
It may seem like allot of kale at first glance, but don’t worry, it shrinks down as it cooks. Cook the soup on low for 6 – 8 hrs or high for 4 – 5 hours. Before serving, find and remove the bay leaf. Adjust the salt and pepper to taste.
- 1 tbsp extra virgin olive oil
- 1 small onion diced
- 1 1/2 lbs lean ground beef
- 1 pinch salt and pepper
- 1 can whole tomatoes
- 2 ribs celery diced
- 3 tbsp tomato paste
- 1 cup red bell pepper chopped
- 2 medium red potatoes cut into bite sized pieces
- 1/2 head red kale chopped
- 1 bay leaf
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 2 cans beef broth
- 2 cloves garlic crushed and diced
- sea salt and freshly ground black pepper to taste
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In a large skillet on medium-high, heat the olive oil. Sauté the onions until they begin to go soft. Add the ground beef and a pinch of salt and freshly ground black pepper. Sauté until lightly browned.
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Add the cooked ground beef mixture into the slow cooker. Add the remaining ingredients and seasonings, stir slightly.
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Cook the soup on low for 6 – 8 hrs or high for 4 – 5 hours. Before serving, find and remove the bay leaf. Adjust the salt and pepper to taste.
Always brown the onions and meat first. This adds flavor to the dish.
It may seem like allot of kale at first glance. Don't worry, it shrinks down as it cooks.
