Discover the delectable flavors of a hearty and nourishing steak and kale soup, a culinary delight that combines the richness of tender steak with the earthy goodness of kale. Indulge in a symphony of textures and aromas as you embark on a culinary journey that promises to warm your soul and satisfy your palate. Whether you're a seasoned chef or a novice cook, this comprehensive guide will lead you through the process of creating a delectable steak and kale soup that will impress your family and friends.
Here are our top 5 tried and tested recipes!
LENTIL AND ROASTED GARLIC SOUP WITH SEARED STEAK
Steps:
- Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. Can be made 2 days ahead. Cover garlic oil and garlic cloves separately and chill.
- Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain.
- Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes.
- Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper.
- Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak.
- Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.
GINGER BEEF AND KALE
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Combine beef, ginger, garlic, onion, paprika, chiles, and salt in a bowl, making sure beef is well coated.
- Heat oil in a large saute pan over medium-high heat. Add beef mixture, and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
- Stir in kale, cover, and reduce heat to medium-low. Cook, stirring occasionally, until wilted and tender, 5 to 7 minutes. Uncover, and raise heat to medium-high. Add stock, and cook, stirring and scraping bottom of pan, for 1 minute. Season with pepper.
Nutrition Facts : Calories 237 g, Cholesterol 60 g, Fat 5 g, Fiber 4 g, Protein 29 g, Sodium 467 g
STEAK AND KALE SOUP
A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!
Provided by KaliLeChic
Categories Kale Soup
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.2 g, Cholesterol 82.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 1005.3 mg, Sugar 11.9 g
STEAK AND KALE SOUP
A lovely (and UBER hearty) tomato-based soup with lean tenderloin steak and fresh kale leaves. Great option for a lunch or dinner!
Provided by KaliLeChic
Categories Kale Soup
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Mix vegetable juice, sirloin steak, kale, dried onion, garlic powder, salt and black pepper in a saucepan. Bring to a boil, remove from heat, and let stand until the kale is softened, about 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.2 g, Cholesterol 82.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 1005.3 mg, Sugar 11.9 g
STEAK AND VEGETABLE SOUP
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Potato Valentine's Day Dinner Lunch Steak Kale Carrot Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Pat steak dry. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes, then transfer to a plate.
- Cook onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in pot over medium heat, stirring occasionally, until softened but not browned, about 8 minutes.
- Stir in potatoes, tomatoes with juice, broth, and water and simmer, partially covered, until potatoes are tender, about 15 minutes. Stir in kale and cook, uncovered, until tender, about 5 minutes. Stir in steak with meat juices, cooked noodles, and salt and pepper to taste.
Tips:
- When selecting kale, choose bunches with dark, leafy greens and avoid any with yellow or wilted leaves.
- Before adding the kale to the soup, remove the tough stems and chop the leaves into bite-sized pieces.
- For a richer flavor, use beef broth instead of water.
- To make the soup heartier, add some cooked rice, barley, or pasta.
- Season the soup to taste with salt, pepper, and any other desired spices.
- Serve the soup hot, garnished with a dollop of sour cream, grated Parmesan cheese, or chopped fresh parsley.
Conclusion:
This steak and kale soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover steak. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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