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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.7
  • Total Fat: 12.7 g
  • Cholesterol: 45.0 mg
  • Sodium: 1,134.9 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.9 g

View full nutritional breakdown of Kale Vegetable Beef Soup calories by ingredient
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Kale Vegetable Beef Soup

Submitted by: REALMSH

Introduction

Looking for a fall soup that will delight your taste buds? Look no more, this steaming bowl of flavor will nourish your body without overwhelming your calories count. Kale is the superstar of fall vegetables in the Midwest, and is the featured ingredient. Looking for a fall soup that will delight your taste buds? Look no more, this steaming bowl of flavor will nourish your body without overwhelming your calories count. Kale is the superstar of fall vegetables in the Midwest, and is the featured ingredient.
Number of Servings: 4

Ingredients

    8 ounces Lean Ground Beef, browned & drained of excess fat
    4 cups finely shredded fresh green cabbage
    1 small sweet onion chopped
    6 medium baby carrots sliced evenly (rounds)
    .5 cups chopped green bell pepper
    1 cup chopped red bell pepper
    2 cups homemade chicken broth, skimmed
    2 cups finely chopped kale leaves
    2 cups water (add more if needed)
    1 tsp sea salt
    1 tablespoon oregano
    .5 teaspoon crushed red pepper flakes


Directions

Pour chicken broth and water into large pot and heat to boiling as you prepare vegetables, and brown ground beef. When liquid boils, add all chopped and sliced veggies to liquid. Cover pot and reduce heat to simmer. Complete browning of meat, and drain (rinse if desired) fat from meat. When meat is finished add to soup mixture, heat throughly and serve.

Serving Size: 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEEUTEAFULL.






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