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Saturday, March 5, 2011

Hamburger Soup with Blackeyed Peas and Kale

   Hamburger Soup with Blackeyed Peas and Kale

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 broth
1 can (14.5 ounces) diced tomatoes, undrained
1 can (approx. 15 ounces) black-eyed peas, drained and rinsed
1 cup corn kernels
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Heat oil in a large saucepan or Dutch oven over medium-low heat. Add beef and onion; saute, stirring, until the ground beef is browned. Add garlic and carrots and cook for 1 minute longer. Add the beef broth and bring to a boil. Simmer for 10 minutes. Add the kale, tomatoes, peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.
Serves 4.


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