Best 3 Dees Kale Soup With Beef Shanks Recipes
Dee's Kale Soup with Beef Shanks is a hearty and flavorful soup that is perfect for a cold winter day. The beef shanks are slow-cooked until fall-off-the-bone tender, and the kale adds a pop of color and nutrition. This soup is also packed with other vegetables, including carrots, celery, and onions.
In addition to the main recipe, the article also includes three variations:
* **Slow Cooker Dee's Kale Soup:** This variation is perfect for busy weeknights. Simply brown the beef shanks and vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 8 hours, or on high for 4 hours.
* **Instant Pot Dee's Kale Soup:** This variation is even faster than the slow cooker version. Simply brown the beef shanks and vegetables in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 30 minutes, or on low pressure for 45 minutes.
* **Vegetarian Dee's Kale Soup:** This variation is perfect for vegetarians or anyone who wants a lighter soup. Simply omit the beef shanks and add an extra cup of vegetable broth.
No matter which variation you choose, you're sure to enjoy this delicious and comforting soup.
MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
D@DO'S SAVORY BEEF SHANK SOUP
This is one of my father's culinary masterpieces! A beautifully flavorful soup that is very healthy and inexpensive to make. You can substitute parsnips and/or turnips for the celeriac.
Provided by lolablitz
Categories Egg Free
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Gently cook bones and 3 bay leaves in 3 to 4 quarts of water with 1 ½ tbsp of salt for 3 to 4 hours.
- Put in enough water to barely cover bones/meat. Skim foam off every so often. Add a little water now & then to keep bones covered.
- When meat is falling off the bones remove and reserve.
- Sauté the veggies before adding to the soup, to enhance the flavor.
- Sauté the onions and celery with salt, pepper and Italian seasoning. Add to soup.
- Slightly brown cubed squash. Add leeks, garlic and 1/2 tsp thyme cook until softened and fragrant. Add 1/2 tsp honey. Add to soup.
- Sauté carrots and celeriac with salt and pepper, and add 1/2 tsp sage moments before adding the vegetables to the soup.
- If using canned tomatoes, break apart into 4 pieces with hands and add ot the pot, (add a little honey if using canned tomatoes).
- Simmer 30 minutes.
- Remove and break up meat from bones. Put small pieces into the pot along with the kale and simmer 10 more minutes.
Nutrition Facts : Calories 682, Fat 34, SaturatedFat 13.1, Cholesterol 181.6, Sodium 200.4, Carbohydrate 19.2, Fiber 4.5, Sugar 7.7, Protein 73.1
BEEF SHANK SOUP WITH VEGETABLES
Make and share this Beef Shank Soup With Vegetables recipe from Food.com.
Provided by Secret Agent
Categories Grains
Time 5h30m
Yield 2 gallons, 12 serving(s)
Number Of Ingredients 20
Steps:
- Brown the beef shanks in the olive oil until nice and browned. Add water and cook until the beef falls off of the bone and the marrow is cooked out of the center of the bones, about 3 hours.
- Strain the broth through several changes of wet paper towels to get rid of the icky little protein globs and fat. Remove meat from the bones, remove the fat and dice the meat.
- Wash the pot and add a little more olive oil and carrots, onion, celery and cabbage and cook on medium heat until they are beginning to color.
- Add the meat, stock, broth and the remaining veggies, barley and spices and cook on medium low for a couple of hours. Remove the bay leaf.
- Taste it to see if you need to adjust the salt or pepper. This holds nicely in a crock pot for hours.
Nutrition Facts : Calories 73.6, Fat 2.2, SaturatedFat 0.2, Cholesterol 0.8, Sodium 677.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 3.9
Tips:
- Choose the right kale: For the best flavor and texture, use fresh, dark leafy kale. Avoid kale that is wilted or has yellow or brown spots.
- Prep the kale properly: Wash the kale thoroughly and remove the tough stems. Then, chop the kale into bite-sized pieces.
- Brown the beef shanks: Browning the beef shanks adds a rich flavor to the soup. Be sure to brown the shanks well on all sides before adding them to the pot.
- Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, onions, potatoes, or turnips.
- Season the soup well: Don't be afraid to add plenty of seasonings to the soup. Salt, pepper, garlic, and onion powder are all good choices. You can also add a bay leaf or two for extra flavor.
- Let the soup simmer: The longer the soup simmers, the more flavorful it will be. Let the soup simmer for at least 1 hour, or longer if you have time.
Conclusion:
Dee's Kale Soup with Beef Shanks is a hearty, flavorful soup that is perfect for a cold winter day. The beef shanks add a rich flavor to the soup, while the kale and vegetables add plenty of nutrition. This soup is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a delicious and healthy soup, give Dee's Kale Soup with Beef Shanks a try.
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