Still at it my friends….Fall/Autumn is soup time at our house and the temperature on my temperature gauge this crisp morning was a cool 69 degrees and if that doesn’t say “Soup”, then I don’t know what does.
Now, I do have to confess that the temps are supposed to inch higher today…but for right now…. at 5:30 am….it is “Fall-ish” and that means comfort food to me!
Soups and stews are so great and I love that I can make them ahead, have dinner or lunch and store the left overs in the freezer for future quick lunches.
Today, I want to talk about a new friend….no, not a human friend, but a vegetable that I am liking more and more as I use it in all kinds of foods. We are talking green and good for you veggies…and the two in particular are Kale and Tomatillos!
I am sure you know that Kale has recently come onto the scene as more than a green, curly garnish on a salad bar…no one thought to eat it but I am here to tell you that I really like this dark, green veggie….especially in soups and salads!
The next green veggie is the tomatillo! I became familiar with this little tomato-y looking veggie with a papery husk while living in New Mexico and I like to use it in salsas and soups and well, anything Mexican! If you are not familiar with the tomatillo, it has been called the Mexican husk tomato or tamate verde….or green tomato. The tart flavor is subtle yet distinct and can be eaten fresh in salsas or cooked. The inside of the tomatillo is meatier than a tomato and very firm and keeps for weeks in the fridge. When ready to use, remove the husks and rinse to remove the sticky coating and chop and add to whatever you are cooking.
Today, I am using both kale and tomatillos in my Hamburger Soup. Ground beef is so versatile and this is yet another way to stretch your food budget.
Below is the handy dandy printable recipe…but the good news is you can vary this soup with whatever your little heart desires.
It is YOUR soup and you know what you and your family like but if you have not tried kale or tomatillos, this is a good way to try them.
I hope you are having a great Fall/Autumn day my dear readers.
- 1 # ground beef
- 1 onion choppped
- 1 carrot, chopped
- 1 small green green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 celery stalk, chopped
- 1 tomatillo, chopped
- 1 Poblano chile, chopped
- 2 cloves garlic, chopped
- several stalks of kale, chopped in pieces (optional as to how much kale you like)
- 1 small can of V8 juice
- 2 cups of chicken broth
- 1 large can of diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chile pepper
- 4 small red potatoes, quartered
- salt and pepper to taste
- Heat about 1 tablespoon of oil in heavy sauce pan
- Saute the onions, bell peppers, chili pepper, carrots, garlic, celery and tomatillo until soft
- Add ground beef and stir, cooking until no longer pink.
- Add the V8 juice, chicken broth and diced tomatoes
- Keep stirring to blend and cook for about 10 minutes
- Add the kale, cover the pot and simmer for another 20 minutes, stirring occasionally.