This flavorful ground beef soup is an excellent choice for an everyday fall or winter meal, and it is packed with nutrients. Canned black-eyed peas add protein and make for an easy preparation. And it's a hearty, satisfying soup.
We enjoy this soup with freshly baked cornbread. Biscuits would be good with the soup as well. Add a tossed salad for a fabulous family lunch or dinner.
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 small cloves garlic, minced
- 2 medium carrots, diced
- 2 cups chopped kale
- 2 cups beef stock or broth, low sodium or unsalted
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black-eyed peas, drained and rinsed
- 1 cup corn kernels
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper
- Heat oil in a large saucepan or Dutch oven over medium-low heat.
- Add the ground beef and onion; saute, stirring, until the ground beef is no longer pink and onions are lightly browned.
- Add the minced garlic and carrots and cook for 1 minute longer.
- Add the beef stock or broth and bring to a boil. Simmer for 10 minutes.
- Add the kale, tomatoes, black-eyed peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.
- Serve with hot baked cornbread or corn muffins.
Tips and Variations
- Replace the kale with chard, spinach, or escarole. Or use a mixture of greens.
- Replace the black-eyed peas with black beans or small red beans.
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|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||7 g|