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 superfoods such as:

Kale

Health 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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