|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 7g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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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