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Sweet Potato Kale Hamburger Stew with Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board

Ingredients
  

  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the cubed sweet potatoes, dried thyme, salt, and black pepper. Cook for 2 minutes to coat everything evenly.
  • Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
  • Add the chopped kale and stir until it wilts, about 3 minutes. Remove the pot from the heat and let the stew sit for 5 minutes before serving.

Notes

Let the stew cool completely before dividing it into freezer containers so the sweet potatoes do not become grainy. If the broth thickens too much after freezing, add a splash of water when reheating on the stove. Kale can be swapped for spinach if you prefer a milder green, but add it only after reheating to keep the color bright.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board