Charlott Knox Tuttle'S Beef And Kale Soup
A hearty, nourishing beef and kale soup with rich broth, tender greens, and wholesome barley, perfect for comforting family meals or cold weather gatherings.
Ingredients
Instructions
- Simmer beef soup bones, meat, and onions to make a broth. Strain the broth.
- Remove and discard bones and spent meat.
- Add barley to the beef stock and cook for 1 hour.
- Add kale to the stock and barley and cook for an additional hour.
- Season with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider roasting the beef bones before simmering. If you don't have barley, you can substitute with quinoa or rice, adjusting the cooking time accordingly. Adding a splash of lemon juice just before serving can brighten the flavors. This dish is perfect for those chilly evenings, similar to other hearty American recipes.
Serving Suggestions
Serve this soup with crusty bread for a complete meal, or pair it with a simple green salad for a refreshing contrast. A sprinkle of grated Parmesan cheese on top enhances the flavor beautifully. For a heartier option, consider serving alongside Lazy Steak And Potatoes for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if needed to loosen the soup. Alternatively, you can reheat in the microwave, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Charlott Knox Tuttle'S Beef And Kale Soup contains roughly 214 calories, with 4g protein, 27g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other greens instead of kale?
Yes, you can substitute kale with spinach or Swiss chard. However, these greens cook faster, so add them in the last 15 minutes of cooking to prevent overcooking.
Is this soup freezable?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What kind of meat works best for this recipe?
For the best flavor, use a mix of beef cuts, such as chuck or brisket. These cuts become tender and flavorful when simmered. Ground beef can also be used for a different texture, similar to Mrs. Lillian Redmond'S Ground Beef Casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).