If you’ve been following this blog, you’ve probably come to realize my favorite foods: Sweet potatoes and collard greens. And my favorite style of dishes: soups and/or stews. That is because sweet potatoes are often on sale, we had a lot of collards from the garden, and soups are SO easy. It is easy to get stuck in a rut and make the same kind of dish over and over, so with this recipe I wanted to use the same ingredients I love but with a twist. I decided to make a spin on beef stew, but as a soup.
Beef stew is very good, but can sometimes lack fiber and be served on a starchy base. Instead, I used sweet potatoes and collards (both very high in fiber) and made it a soup instead of a stew so I didn’t have to serve it on potatoes or rice. If you wanted to make this thicker a serve if over a starch, all you’d have to do is thicken it with corn starch at the end.
I was very pleased with how this soup turned out and I will definitely make it again. It’s warm, tasty and satisfies your hearty beef stew craving!
Beef, sweet potato and collard green soup
Prep time: 15 minutes
Cook time: 40 minutes
1 lb. beef stew meat, cubed
0.5 – 1 tbsp flour
1 yellow onion, diced
3 cloves garlic, minced
4 stalks celery, sliced
1 medium yam, cubed
1 bunch collards, cut into ribbons
1 tsp paprika
1/2 tsp tumeric
1 tsp oregano
1/2 tsp cayenne pepper
A few shakes of worchestershire sauce
5 cups beef stock
Heat some olive oil in a Dutch oven and add the beef. Sprinkle to coat with the flour. Cook until browned, about 3 minutes or so. Remove the beef from the pot and set aside. Add a bit more olive oil and add the onion, cooking for about 5 minutes. Ad the garlic and celery, cooking for another 2 minutes. Add the yams, collards and spices and cook until the greens are wilted, about a minute. Add the stock and return the beef to the pot, bring to a boil and then cook on medium low for about 25-30 minutes or until the yams are fork tender.