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Irish Soup Recipe Easy Cozy Beef and Kale Soup for Cold Days

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A hearty and comforting Irish soup featuring tender beef and fresh kale, perfect for cold days. This easy recipe combines simple ingredients with slow-simmering to create a rich, flavorful broth.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 2 cups water
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 cups kale, tough stems removed and leaves chopped
  • Fresh parsley, chopped (for garnish, optional)
  • Freshly squeezed lemon juice (optional)

Instructions

  1. Chop the onion, mince the garlic, peel and dice the carrots, and chop the celery. Cut the beef chuck into 1-inch cubes if not pre-cut. Remove kale stems and chop the leaves.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches, browning evenly on all sides. Remove browned beef to a plate and set aside.
  3. Lower heat to medium. Add onion, carrots, and celery to the pot. Cook until softened and fragrant, about 5 minutes. Add garlic and cook for another minute, being careful not to burn it.
  4. Return beef to the pot. Pour in beef broth and water. Stir to deglaze the pot, scraping up any browned bits. Add thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for 40-45 minutes or until beef is tender.
  5. Stir in the chopped kale. Simmer uncovered for another 5-7 minutes until kale is tender but still vibrant green. Taste and adjust seasoning as needed. Remove the bay leaf before serving.
  6. Ladle soup into bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.

Notes

Brown the beef in batches to avoid steaming and to develop rich flavor. Add kale late in the cooking process to keep its color and texture. Adjust seasoning gradually and add lemon juice at the end to brighten flavors. If broth reduces too much, add water or extra broth. For slow cooker adaptation, brown beef and sauté aromatics first, then cook on low for 6-8 hours or high for 3-4 hours, adding kale in the last 30 minutes.

Nutrition

Keywords: Irish soup, beef soup, kale soup, easy soup recipe, cozy soup, cold weather soup, hearty soup, gluten-free soup

Find it online: https://bouncybowl.com/irish-soup-recipe-easy-cozy-beef-and-kale-soup-for-cold-days/