Needless to say, it is just crazy bitter cold out. Soup is all I crave, and the cold makes me hungry. I felt like something a bit different than my usual soup repertoire and I came up with this. It's like a mixture of French Onion Soup and a hamburger with loads of veggies and herbs. Feel free to play with whatever vegetables you have in the fridge, this soup is flexible. And its a winner. Nutritious, simple to make, it feels like a hug in a bowl.
Serves 6-8 people as a main course.
1 pound ground 90% lean grass fed beef
1 medium Onion diced
4 cloves garlic minced
3 stalks celery sliced
1 28 ounce can or box of diced tomatoes
2 small carrots diced
1 medium zucchini diced
5 medium red potatoes cubed
1 head of Kale or Chard, rinsed and roughly chopped
8 cups Beef Broth
2 teaspoons dried oregano
1 teaspoon red chili pepper flakes
1 jalapeño (optional)
Salt and freshly ground pepper
1/2 cup shredded Parmesan for serving
In a large pot over medium-high heat, brown the beef along with the onions, garlic, celery, and carrot. Cook, stirring occasionally until meat is no longer pink and the veggies are slightly tender. Add oregano, salt, pepper and chili flakes. Stir, add all of the other ingredients and bring everything to a boil. Reduce the heat to a simmer, and cover the pot for about 20 minutes, until the potatoes are tender.
Serve with a generous pinch of Parmesan, and yummy toasted bread and butter!! Mmmmmmm!!