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Ground Beef and Sweet Potato Soup with Kale

Ground beef and sweet potato soup with kale simmers in a savory beef broth until the sweet potatoes are fork-tender. Diced tomatoes, thyme, and wilted kale add hearty flavor and texture to this one-pot soup.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups low-sodium beef broth
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 5 oz kale stems removed and leaves chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. 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.
  2. Drain excess fat.
  3. Add the olive oil, onion, and carrots and cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Stir in the garlic and thyme and cook for 30 seconds.
  5. 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.
  6. Reduce the heat and simmer uncovered for 15–20 minutes, until the sweet potatoes are fork-tender.
  7. Stir in the kale and simmer for 3–5 minutes, until wilted and tender.

Notes

For the most even cooking, cut the sweet potatoes into uniform 1/2-inch cubes. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a leaner option, use 93% lean ground beef.