by Elizabeth Lock
This is not your traditional tomato based hamburger soup. Since many people (like me) are sensitive to nightshades and other acidic foods, this version is not only mild and nourishing, it’s also delicious.
2 TBS olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 – 1 1/2 lbs ground beef
3 medium carrots, diced
3 medium celery stalks, sliced
5 small or 3 medium potatoes of your choice, diced small
4 cups beef stock
2 cups water
1 TBS All-Purpose Seasoning (Savory)
1 TBS course Celtic salt
1/2 tsp ground pepper
2 cups chopped kale
Instant Pot Method (6 quart): Turn the pot to the highest Saute setting. Let it heat up for a few minutes and then add the olive oil. Add the onion and garlic and saute for a few minutes until onion begins to soften. Add the meat, and mash until it’s broken into smaller pieces. Continue mashing intermittently until meat is cooked through. Add the remaining ingredients except the kale. Stir together well. Place the lid on the IP and reset it to the Manual setting on Low Pressure to 20 minutes. When timer is done, do a quick release. Remove lid and add the kale and stir into the soup. Let it set for about 5 minutes to let the kale soften. Serve hot.
Crockpot Method: Saute the onion and garlic in the oil in a medium sized pan. Add the meat and cook as above. When done, transfer the ingredients into the crockpot. Add the remaining ingredients except the kale. Cover and cook on high for about 4 hours. Add the kale and stir into the soup. Let it set for about 5 minutes to let the kale soften. Serve hot.
*Feel free to add any veggies you might have lingering in the fridge or freezer. Green beans, peas, chopped broccoli stalks, collard greens are all great additions. The point of this recipe is to eat more veggies.