Lunch: Harvest Beef Soup

Edamame and kale are colorful and unexpected additions to this comforting soup. Feed a crowd, or freeze some for later.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Harvest Beef Soup

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

5 thick bacon slices
1 onion, halved and sliced
8 ounces baby portobello mushrooms, quartered
3 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 pounds top round steak, trimmed and cubed
2 tablespoons olive oil
3 tablespoons tomato paste
1 cup red wine
3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package)
1 pound carrots, peeled and sliced
1 pound parsnips, peeled and sliced
1 pound butternut squash, cubed
4 fresh thyme sprigs
4 fresh oregano sprigs
1 (10-oz.) package refrigerated shelled edamame
4 cups baby kale
1 to 2 Tbsp. balsamic vinegar
Parsley Couscous

Instructions

Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (Reserve bacon for another use.) Cook onion in hot drippings over medium-high heat, stirring occasionally, 4 minutes. Add mushrooms, and cook, stirring often, 5 minutes. Add garlic, and cook, stirring often, 1 minute. Remove mixture from Dutch oven, using a slotted spoon.
Sprinkle salt and pepper over beef. Cook beef in hot olive oil in a separate skillet, in 3 batches, over medium-high heat, stirring often, 5 minutes or until browned. Transfer beef to a bowl. Add tomato paste to Dutch oven, and cook, stirring often, 2 minutes. Stir in wine, and cook, stirring often, 4 minutes. Stir in concentrated beef stock, beef, and 8 cups water; bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, 1 hour.
Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour.
Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous.

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