When the sweet potatoes are fork-tender, the broth has picked up their mellow sweetness, and the browned beef makes every spoonful feel substantial. I like this soup because it gives you a full, cozy meal from one Dutch oven without turning the vegetables to mush. Ground Beef and Sweet Potato Soup with Kale has a clear, savory broth, soft cubes of sweet potato, and greens that still taste fresh instead of disappearing into the pot.
The order matters more than it looks. The beef browns first, then the onion and carrots soften in the same pot; tomatoes, broth, and sweet potatoes get their simmer together. Kale waits until the potatoes are ready, so it has just enough time to wilt and turn tender. Keep the sweet potato pieces even, and you’ll get a balanced bowl with distinct bites of beef, vegetables, and greens.
Kitchen Note
Garlic and thyme need only 30 seconds in the pot before the liquid goes in. I stop when the garlic smells fragrant; letting it darken here can give the broth a bitter edge.
Save this Ground Beef and Sweet Potato Soup with Kale for a cozy pot of savory broth, tender sweet potatoes, and greens added right at the finish.
Why the Kale Goes In After the Sweet Potatoes Are Tender
Kale can handle a simmer, but it doesn’t need the full cooking time that the sweet potatoes do. Add it at the start and it will cook down far past the tender, leafy finish this soup needs. Waiting until the potato cubes are ready keeps the greens intact enough to notice in the bowl, while still giving their sturdy leaves time to soften.
That timing also gives you a useful visual checkpoint. First, test a sweet potato cube with a fork; it should yield easily without crumbling apart. Then stir in the chopped kale and let the pot simmer until the leaves have wilted and feel tender when you taste one. The broth stays savory and clear, and the greens contribute their earthy flavor without taking over. This small sequencing choice is what keeps the soup from feeling like everything has cooked for the same amount of time.
What the Beef, Sweet Potatoes, and Kale Each Bring to the Pot
- Ground beef — The 85% lean beef browns well and gives the broth its meaty base. A standard grocery-store package works; drain the excess fat after browning so it doesn’t sit on the surface of the finished soup.
- Sweet potatoes — They bring sweetness and substance without needing a separate thickener. Choose firm potatoes without soft spots, peel them, and cut the cubes evenly so they soften at the same pace.
- Kale — Its sturdy leaves hold up better than delicate greens in a simmering soup. Remove the stems and chop the leaves before they go into the pot; thick stem pieces stay tough longer than the leaves.
- Diced tomatoes and beef broth — Use the tomatoes with their juices for a little acidity and tomato flavor throughout the broth. Low-sodium beef broth leaves room for the measured kosher salt to season the soup without making the finished bowl taste overly salty.
- Onion, carrots, garlic, and dried thyme — These build the aromatic base and round out the beef and sweet potato. Ordinary yellow onion, carrots, and dried thyme are all you need here; there’s no advantage to buying specialty varieties.
Build the Soup in the Same Dutch Oven, One Stage at a Time
Brown the Beef Before the Vegetables Go In
Set a 6-quart Dutch oven over medium-high heat and cook the ground beef with half the salt and pepper, breaking it into small pieces as it browns. It takes 6–8 minutes, and the beef should lose its raw pink color and reach 160°F. If the meat is crowded into large clumps, keep breaking it apart so the browned pieces distribute through the soup rather than staying in a few heavy bites. Drain the excess fat before continuing.
Soften the Onion and Carrots, Then Add the Aromatics
Add the olive oil, diced onion, and carrots, then lower the heat to medium. Stir now and then for 5–7 minutes, until the onion looks translucent at the edges and the carrots begin to soften but still hold their shape. Stir in the garlic and dried thyme briefly, then move straight to the tomatoes and broth. The vegetables should be softening, not catching on the bottom of the pot.
Simmer the Sweet Potatoes Before Finishing with Kale
Add the tomatoes with their juices, beef broth, sweet potatoes, and the remaining salt and pepper. Bring everything to a boil over high heat, then reduce the heat and simmer uncovered for 15–20 minutes. Start checking the sweet potatoes with a fork near the shorter end of that range; they’re ready when the fork slides in easily. Stir in the kale and simmer for 3–5 minutes, until wilted and tender, then serve while the broth is hot.
Two Simple Ways to Change the Soup Without Losing Its Character
Leave Out the Kale for a Simpler Bowl
Skip the kale if you want a straightforward beef-and-sweet-potato soup. The broth will have less of the greens’ earthy flavor, but the beef, carrots, tomatoes, and sweet potatoes still make a complete, hearty bowl.
Make a Tomato-Free Pot
Omit the diced tomatoes and their juices for a beef-broth-forward version. It will taste less tangy and have a cleaner, less tomato-rich broth, while the sweet potatoes still give each spoonful body. Keep the remaining ingredients and cooking sequence the same.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3–4 days. The sweet potatoes and kale soften more as they sit in the broth.
- Freezer: Freeze in airtight containers for up to 2–3 months. The potatoes may be softer after thawing, but the soup is still good to eat.
- Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until the soup reaches 165°F. Avoid a hard boil, which can break up the softened sweet potato cubes.
Questions That Come Up When Making This Beef and Sweet Potato Soup
Ground Beef and Sweet Potato Soup with Kale
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium-high heat, cook the ground beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, breaking it into small pieces, for 6–8 minutes, until browned and it reaches 160°F.
- Drain excess fat.
- Add the olive oil, onion, and carrots and cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and thyme and cook for 30 seconds.
- Add the tomatoes, beef broth, sweet potatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper, and bring to a boil over high heat.
- Reduce the heat and simmer uncovered for 15–20 minutes, until the sweet potatoes are fork-tender.
- Stir in the kale and simmer for 3–5 minutes, until wilted and tender.