YOUR SOLIN GENERATED RECIPE
Hearty Beef and Vegetable Soup with Bread
Lean ground beef simmered in a savory bone broth with aromatic vegetables and earthy kale, served alongside a slice of crisp toasted sourdough bread.
INGREDIENTS
6 oz 93% Lean Ground Beef
0.5 tbsp Extra Virgin Olive Oil
0.5 cup Yellow Onion
0.5 cup Carrots
0.5 cup Celery
1 cup Kale
1.5 cup Beef Bone Broth
0.25 tsp Sea Salt
0.25 tsp Black Pepper
0.5 tsp Dried Thyme
1 slice Sourdough Bread
PREPARATION
Heat the extra virgin olive oil in a medium pot over medium-high heat.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the diced onion, carrots, and celery, sautéing for about 5 minutes until the vegetables begin to soften.
Pour in the beef bone broth and season with sea salt, black pepper, and dried thyme.
Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
While the soup simmers, toast the slice of sourdough bread until golden and crisp.
Stir the chopped kale into the soup during the last 2 minutes of cooking until it is wilted and bright green.
Ladle the hot soup into a bowl and serve immediately with the toasted sourdough bread on the side.