Hearty Chunky Meat Soup with Cavolo Nero Recipe
A comforting and hearty chunky meat soup featuring ground beef, vibrant bell peppers, and nutrient-rich cavolo nero. This robust soup is seasoned with sweet and hot paprika, enhanced by tomato paste and thyme, and finished with a dollop of creamy crème fraîche for added richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
Ingredients
Meat and Vegetables
- 500 g ground beef
- 2 bell peppers, chopped
- 1 yellow onion, diced
- 4 leaves cavolo nero, chopped
- 2 potatoes, peeled and diced
Seasonings and Liquids
- 2 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp hot paprika
- 1/2 tsp dried thyme
- 60 ml tomato paste
- 1 l beef stock
- Salt to taste
- 60 ml crème fraîche, for serving
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
- Brown the ground beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon to ensure even cooking.
- Add spices and tomato paste: Stir in sweet paprika, hot paprika, and dried thyme, then add the tomato paste. Cook for another 2 minutes to deepen the flavors.
- Incorporate vegetables and stock: Add the chopped bell peppers, diced potatoes, cavolo nero, and pour in the beef stock. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let the soup simmer for 30-40 minutes, or until the potatoes are tender and the flavors are well blended.
- Season to taste: Add salt as needed, stirring well before serving.
- Serve with crème fraîche: Ladle the hot soup into bowls and top each serving with a spoonful of crème fraîche for a creamy finish.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Cavolo nero can be replaced with kale or Swiss chard if unavailable.
- Adjust the amount of hot paprika to control the spiciness of the soup.
- Serve with crusty bread for a complete meal.
