|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|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 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