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Beef and Kale Soup

Delicious, macro-friendly soup to warm your soul on even the coldest of days.
Total Time26 minutes
Course: Soup, Soup/Chili
Keyword: 30 minute, beef, beef and veggie soup, easy, one dish, soup
Servings: 6
Calories: 277kcal
Author: Lillie


  • 2 pieces raw bacon chopped (70g)
  • 1 lb. 93/7 ground beef 454g; or sub ground turkey
  • 1 Tbsp. Italian seasoning
  • 2 tsp. Kosher salt
  • 1 tsp. crushed fennel
  • 1 tsp. turmeric
  • ½-1 tsp. red pepper flakes
  • 1 large onion diced (180g)
  • 2 cups celery chopped (215g)
  • 1 cup zucchini chopped (140g)
  • 1 cup carrots chopped (140g)
  • 6 frozen garlic cubes or minced cloves
  • ¼ cup white cooking wine 60g
  • 2 lbs. chicken broth 908g
  • 2 cans (13.5 oz. each) lite coconut milk (756g)
  • 12 oz. cauliflower florets chopped into bite-sized pieces (340g)
  • 3 cups kale leaves roughly chopped (120g)
  • Salt and pepper to taste
  • Parmesan for garnish


  • Heat a Dutch oven or heavy-bottomed pot over high heat with a spritz of olive oil. Add chopped bacon and brown for a few minutes until nearly crispy. Add ground beef, salt, Italian seasoning, fennel, turmeric, and red pepper flakes to the pot and cook until the meat is browned and cooked through. Use a meat masher to break it up. Remove the beef and bacon from the pot and set them aside.
  • Add another spritz of oil to the pot and add onion, celery, zucchini, and carrots. Cook for 5–10 minutes until they are almost as tender as you like. Add the garlic, stir, and cook for another minute. Add cooking wine and let it sizzle, scraping any browned bits off the bottom of the pot and mixing them in.
  • Pour the chicken broth and coconut milk into the pot. Add in the cooked meat mixture, cauliflower florets, and chopped kale. Let it simmer for 5–10 minutes until the kale is wilted and the cauliflower is tender.
  • Serve topped with a generous sprinkle of parmesan cheese and pair with a hunk of crusty bread!


GF/DF: Yes. Naturally! Just make sure to use a dairy-free parmesan if you choose to finish your soup with cheese. I love this meal with Schӓr® gluten-free baguettes toasted up in the oven as well.
Bacon: The bacon used in this recipe is labeled 7 fat and 5 protein for 2 slices.


Serving: 459g | Calories: 277kcal | Carbohydrates: 11.7g | Protein: 20.4g | Fat: 14.5g | Fiber: 2.8g