I don’t often cook things that take longer than a half hour, but there’s something about this pot of soup that’s worth it. I like to cook a giant pot of this and have yummy leftovers that taste better with each reheat!
This soup is not hard to make at all – just time consuming because of the chopping, peeling and simmering. Therefore, always make a giant batch so you have leftovers! This soup is great for when you’re sick or want something light but filling. (Obviously make someone cook this for you if you are the sick individual because who wants to be standing in front of a stove with a head cold?) I put in much more veggies than beef but feel free to change up the proportions if you are more of a meat eater.
Bonus Tip: I’ve found the trick to making any good soup is to parboil your meat in some water separately to get rid of the outer fat and gunk that tends to foam up to the top when you boil meats in any soup. You can skip this step but it produces a much clearer, cleaner soup so I would highly advise it. I used to use a special mesh strainer spoon and skim the foam that would come up as the soup simmered but I found parboiling to be much easier and faster.
- 1 pound beef, cubed
- 3 carrots, peeled & cubed
- 3 celery stalks, cubed
- 3 medium potatoes, peeled & cubed
- 3 cups chopped kale
- 1 small onion, sliced
- 14 oz. crushed tomatoes (1/2 large 28 oz can)
- 10 cups water
- 1 Tbs olive oil
- 1/2 Tbs minced garlic
- Salt & Pepper to taste (for me that’s about 2 Tbs salt, 1/2 Tbs pepper)
- 1 Tbs Sugar
- Parboil your beef by placing in a separate pot with some water and turning on high heat.
- Once the beef turns brownish in color (still raw inside though), fish out the beef cubes and place in a stock pot and pour in enough water to cover.
- Simmer the meat on medium high for about an hour until the beef starts becoming tender.
- While waiting for the beef to tenderize, put olive oil and minced garlic in a large pan and start cooking the sliced onions.
- Once the onions become translucent (about 5 minutes), throw in the potatoes and stir occasionally for 5-10 minutes.
- When potatoes begin to soften a bit, throw in the rest of the veggies, including the crushed tomatoes.
- Stir everything together until all veggies are coated in tomato sauce and turn off the heat.
- Once the beef is tender or you have been cooking for about an hour, put your veggies & tomato mixture into the stock pot and simmer the whole thing for about another hour on medium.
- Add 1 Tbps sugar
- Salt & Pepper to taste
- Once both beef and veggies are fork tender, you’re ready to eat!