This soup is both hearty, and comforting, while being easy to make and freeze in portions. I’ve made a few variations, but this is the basic recipe. It usually takes me about 15 minutes of prep time, and another 30 or so of cooking time depending on which vegetables I’ve included (and how small the pieces are). If you want a thicker, heartier soup, add less liquid, or cook it at a higher temperature for longer so some of it boils off.
Ingredients (6+ servings):
- 1.5 – 2 lbs lean ground lamb or beef
- 1 bunch of fresh Swiss Chard or beet greens, chopped
- 4 – 6 fist sized beets, peeled and cubed
- Fresh parsley, finely chopped
- Salt to taste
- 1 Bay leaf
- Water
Optional:
- White sweet potato
- Fennel bulb
- Carrot
- Parsnip
- Celery root
- Zucchini
- Bone Broth
- Garlic
- Onion
Method:
1. In a large soup pot, cook your ground meat, breaking it apart into chunky pieces that serve as mini meatballs. (note: if you find that there is a lot of fat left after cooking the meat, pour some off before adding the other ingredients). If using garlic or onion, add them at this point so they season the meat and have a chance to caramelize a bit.
2. While the meat is cooking, peel and chop your beets, and wash and chop the greens. Add the beets and stems of the greens to the pot. (include other firmer veggies here too)
3. Add water and/or broth (enough to cover the meat and veggies), and bring to a boil. Add greens, and bay leaf, reduce temperature, and simmer until all of the vegetables are soft/tender.
4. Add salt to taste, and stir in your freshly washed and chopped parsley (I tend to use about half a bunch). Marjoram also adds nice flavour, and pairs especially well with garlic.
5. Serve hot. Garnish with black pepper… and remember to remove the bay leaf before serving.
This recipes keeps well in the fridge for a few days, and freezes well. It would be a good recipe to reheat with a HotLogic for meals away from home.
Pro tip for freezing: using straight sided mason jars reduces the risk of cracking because it better allows for the liquid to expand as it freezes.