Beef, Potato, & Kale Soup
When you need a warming dinner that feeds a crowd, soup is always a good answer. On the ranch, I often make soups in the morning, so that if we get caught up in chores or animal emergencies in the early evening (which happens more often than not!), we have a hot, nutritious dinner ready quickly when we finally gather to eat. Serve this with hunks of torn baguette or dinner rolls and a green salad.
INGREDIENTS
• 2 pounds Five Marys dry-aged ground beef
• 5 medium shallots, thinly sliced
• 2 large leeks (white and light green parts only), halved lengthwise, rinsed, and sliced
• 3 cloves garlic, chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon ground black pepper, plus more as needed
• Pinch red pepper flakes (or up to 1 teaspoon, for a spicy soup)
• 1 dried bay leaf
• 8 cups beef bone broth
• 1 1/2 pounds baby red potatoes, quartered (if golf ball sized), or halved if smaller
• 1 large bunch (about 8 ounces) kale (any type) or collard greens, large center ribs removed, torn into large bite-size pieces (about 4 packed cups total)
• 1 tablespoon red wine vinegar, plus more as needed
INSTRUCTIONS
Heat a large, heavy pot or Dutch oven with a lid over medium-high heat. Add the beef and cook, breaking it up a little as you go, until browned all over, about 5 minutes. Add the shallots, leeks, garlic, salt, pepper, red pepper flakes, and bay leaf, and cook another 5 minutes, stirring frequently, or until the vegetables are just tinged with brown.
Add 2 cups of the bone broth. Using a wooden spoon, scrape any brown bits that have accumulated on the side of the pot to incorporate them. Add the remaining broth, then the potatoes and kale, and stir to incorporate. Bring the soup to a simmer, then reduce head to low and cover. Cook the soup for 20 minutes, stirring once in a while, or until the potatoes are totally tender. Stir in the vinegar. Season to taste with additional salt, pepper, and vinegar and serve in bowls, piping hot.
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