Spicy Beef Soup with Kale is perfect for a Friday night to help you put the week behind you.
Protip: By using Osso Good Bone Broth in your recipe instead of standard store-bought broth, you are consuming essential amino acids which improve your gut health, where 95% of your serotonin is manufactured. Serotonin can affect mood + social behavior, sleep, memory, appetite + digestion, and sexual desire + function. No matter what your plans are, Osso Good Bone Broth’s Recipe: Spicy Beef Soup with Kale is a great way to reset and start your weekend off right!
- 60 oz Osso Good Beef Bone Broth
- ⅔ c Beef Tallow or Coconut Oil
- 2 Medium Organic Onions, Peeled and Sliced
- 1 lb Wild Organic Mushrooms of your Choice, Sliced
- 2 Cloves Organic Garlic, Finely Minced
- 3 Jalapenos, Seeds Removed, Thinly Sliced
- 1 lb Grass Fed Beef Steak (such as Sirloin), Thinly Sliced
- Celtic Sea Salt and Freshly Ground Black Pepper
- Tamari Sauce
- Fish Sauce
- 1 Bunch Organic Kale, Stemmed and Chopped
- 1 Bunch Organic Green Onions, Chopped
In a large saucepan, heat the Osso Good beef bone broth to a simmer.
Meanwhile, melt ⅓ cup of the tallow in a large skillet over medium heat. Add the onions, mushrooms, 1 garlic clove, and the jalapenos. Saute until softened and lightly browned, about 10 minutes. Add the contents of the pan to the Osso Good bone broth, and wipe out remaining oils, unless you want it extra spicy.
Melt the remaining ⅓ c tallow in the pan over medium-high heat. Pat the beef slices dry with paper towels, add to the pan along with the remaining garlic and saute, stirring constantly to prevent the beef and garlic from sticking to the bottom of the pan. Cook until the meat has just turned pink. Add the contents of the pan into the simmering broth.
Season the broth with salt, pepper, tamari, and fish sauce and simmer for 10-15 minutes for flavors to blend. Add the kale and cook until the kale turns an intense shade of green.
Ladle into bowls and garnish with the green onions.
Enjoy your delicious Osso Good Bone Broth Recipe!
Adapted from: Barbara Drury