Stay warm with nourishing, vegetable-packed comfort food—this winter kale beef soup delivers hearty flavor and good-for-you ingredients. *Recipe photos refreshed for #ThrowbackThursday.
Watching my daughter enthusiastically grab handfuls of kale filled me with both amusement and gratitude. Amusement because she’s still mastering utensils, and gratitude because she genuinely enjoys the dark leafy greens on her plate. We’re lucky she eats what we eat, and while introducing new foods often comes with a little hesitation—wondering whether this one will be “the reject”—I’m thrilled that kale is a winner in our house.
In cold months it’s especially important to include nourishing meals. We’re outdoors less, colds circulate, and short days can leave everyone feeling low on energy. A crisp salad doesn’t always appeal when temperatures dip well below comfortable, so a warm, hearty soup feels like the right choice.
Soup can sometimes feel bland or uninspired, but when it’s made with plenty of vegetables and flavorful stock, it becomes true comfort food—perfect for keeping the family nourished during cold snaps. While I can’t promise it will prevent every sniffle, this recipe has kept us going through winter without incident so far (knock on wood).
When I choose soup, I keep it flavorful and satisfying. This winter kale beef soup brings together tender beef, hearty vegetables, and plenty of kale for a dish that warms from the inside out. Enjoy—and take care this season.
Winter Kale Beef Soup
A warming, nutrient-rich soup to soothe winter chills.
Ingredients
- 2 lbs stew meat, cut into bite-size pieces
- 2 tbsp avocado oil or other vegetable oil
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup diced onion
- 6 cups chopped kale (about 4 large leaves)
- 6 cloves garlic, minced
- 2 medium potatoes, cubed (mushrooms work as a potato substitute)
- 1/4 cup fresh parsley, chopped
- 4 cups broth or stock
- Salt and pepper, to taste
Instructions
- Heat the oil in a soup pot over medium-high heat. Add the stew meat and brown on all sides.
- Add the carrots, onion, garlic, and celery. Cook 3–4 minutes until the vegetables begin to soften.
- Stir in the kale, potatoes, parsley, and stock. Bring the mixture to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for about 30 minutes, until the potatoes and meat are tender.
- Season with salt and pepper to taste and serve warm.
Notes
For a quicker method, this recipe can be made in an electric pressure cooker on the soup setting. Place the carrots and potatoes on top of the other ingredients to avoid overcooking.
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