“Beef and Kale Vegetable Soup”

Well, it looks like winter has made an early entrance and may be here to stay. Don’t think I was done with Fall yet especially since it was a snowy Halloween. Just absolutely amazing! So, the weekend is here and what do you have planned? Me, most likely I will be getting together ingredients for all my baking to be done during the upcoming holidays. This year I promised myself I would not wait until the last minute and schedule time to breathe while I shop. Meanwhile, you need to eat so make a big pot of my Beef and Kale Vegetable Soup. Chunks of tender beef, kale, and other vegetables in a fantastic beef broth. Talk about warming the tummy…yay!

Beef and Kale Vegetable Soup

I recommend starting this soup in the morning because it can be easily warmed when ready to serve. In this soup I used tender sirloin cut into small bite-size pieces for faster cooking. Beef stew meat can be used but a longer cooking time is required. Meat is sauteed until little pink remains and onion, garlic, celery, and carrot is added and cooked for a few minutes. Pour in tomatoes, V-8, Worcestershire, and beef broth. Bring to boil and reduce to simmer for 1 hour or until beef is tender. Stir in corn and kale and cook an additional 30 minutes. Adjust salt and pepper to taste and serve.

Beef and Kale Vegetable Soup

If you are not serving soup right away, let cool completely before refrigerating. I like to also freeze soup for later meals down the road in single serving containers. Works out marvelously when you’re in a hurry to get dinner on the table or a grab and go lunch. Do whatever works best for you. My husband loves being able to look in the freezer for easy dinners he can prepare without fuss.

Beef and Kale Vegetable Soup

I think you’ll fall in love with this soup recipe and one to keep handy during winter months. Soup can be served with crisp green salad with your favorite dressing. Also, make your own soup from this recipe by leaving out beef and beef broth if you like a vegetarian option. No matter, slurp away, it’s keeper. Stay warm and have a great weekend. Enjoy!

Beef and Kale Vegetable Soup

1 1/2 pounds beef sirloin, cut into bite-size pieces

2 T. Olive oil

Salt and pepper to taste

1 large yellow onion, chopped

3 garlic cloves, chopped

2 – 3 ribs of celery, chopped

2 – 3 carrots, peeled and sliced

2 cups chopped tomatoes

1 T. Worcestershire sauce

2 1/2 cups V-8 vegetable juice

8 – 9 cups low-sodium beef broth

1 – 15.25 can whole kernel corn, drained

1 bunch fresh kale, coarsely chopped

In a large 6-quart Dutch oven, heat Olive oil over medium-heat. Add in beef and sauté for 3 to 4 minutes until a little pink remains. Season meat with salt and pepper to taste.

Stir in onion, garlic, celery, and carrots and cook for 5 minutes.

Add in tomatoes, Worcestershire sauce, V-8, and beef broth. Bring soup to boil then cover and reduce heat to simmer. Cook soup for 1 hour or until meat is tender.

Stir in corn and kale, cover and simmer for 30 additional minutes.

Adjust salt and pepper to taste and serve.