Hamburger Soup With Black Eyed Peas And Kale Recipes

Steps:

• In a large stockpot, brown sausage and beef with onion until no longer pink; drain off fat.
• Return meat and onions to the same pot and add all remaining ingredients.
• Bring to a boil, then reduce heat to a simmer, cover, and let simmer for 45 minutes.

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

Steps:

• 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.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Steps:

• Pull the kale leaves from the tough stems.
• Discard the stems and tear or chop the leaves into small (1 inch pieces).
• In a large pot, boil about 2 inches of water, then add the kale.
• Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
• Drain (reserve the stock for soup, if desired).
• In a large skillet, combine the oil and onion.
• Saute until onion is clear.
• Add the garlic.
• Cook the onion and garlic over low heat, stirring, about 2 minutes.
• Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
• Add the kale and stir to blend over low heat.
• Add the vinegar just before serving.

Steps:

• Heat a large pot over medium-high heat, and stir in the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
• Stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. Bring the soup to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.