Go Back
–+ servings
Orange-Thyme Beef Soup with Kale_MidPage

30-Minute Orange-Thyme Beef Soup

I would have never thought of adding orange peel and fresh orange juice to beef soup, but the bright citrus proved to be a formidable ingredient in this 30-minute orange-thyme beef soup.
4.80 from 10 votes
Print Pin Share on Facebook
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 400kcal

Equipment

  • Soup pot

Ingredients

  • 1 pound ground beef
  • 1 tablespoon neutral oil
  • 1 medium yellow onion, peeled and diced
  • 1 red bell peppers, trimmed, seeded, and diced
  • 5 cups low-sodium chicken stock
  • 1 navel orange
  • 1 15- ounce can cannellini beans, drained and rinsed
  • 1 bunch Lacinato kale, stemmed and chopped
  • ½ cup fresh parsley, roughly chopped
  • 1 teaspoon dry thyme
  • 1 teaspoon dry chives
  • Crushed red pepper to taste
  • Salt and pepper to taste
  • Drizzle of extra virgin olive oil (optional, for garnish)

Instructions

Prepare the orange:

  • Using a vegetable peeler, peel off 4 strips of orange peel and set aside. Juice the orange into a bowl.

Brown the beef:

  • Heat 1 tablespoon oil in a soup pot over medium high until very hot. Add the ground beef and cook for 5 minutes until well browned all over, breaking the beef up with a wooden spoon as it cooks. Season with salt and pepper. Transfer to a bowl and drain off all but 1 tablespoon oil from the pot.

Prepare the vegetables:

  • Add the diced onion and diced peppers in the pot over medium high. Cook, stirring regularly, until softened and beginning to brown all over, about 5 minutes. Season with salt and pepper.

Prepare the soup:

  • Pour in 5 cups chicken stock and add the orange peel and orange juice. Scrape up any browned bits stuck to the bottom. Bring to a boil. And reduce heat and simmer.
  • Next, add cooked beef and the rinsed cannellini beans. Season with dry thyme, dry chives, and a sprinkle of crushed red pepper. Season with salt and pepper. Cook for 10-15 minutes to allow the flavors to meld.
  • Add chopped kale and roughly chopped fresh parsley and cook until wilted but bright green, about 3-5 minutes. Turn off heat.

To serve:

  • Discard orange peels. Ladle the beef soup into bowls and drizzle with extra virgin olive oil and add a sprinkle of crushed red pepper if desired. Enjoy!

Nutrition

Calories: 400kcal | Carbohydrates: 24g | Protein: 27g | Fat: 23g | Sodium: 327mg | Fiber: 7g | Sugar: 4g | Vitamin C: 72mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!