Photo: Alison Miksch; Styling: Buffy Hargett Miller
Edamame and kale are colorful and unexpected additions to this comforting soup. Feed a crowd, or freeze some for later.
Makes 4 1/2 qt.
1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (Reserve bacon for another use.) Cook onion in hot drippings over medium-high heat, stirring occasionally, 4 minutes. Add mushrooms, and cook, stirring often, 5 minutes. Add garlic, and cook, stirring often, 1 minute. Remove mixture from Dutch oven, using a slotted spoon.
2. Sprinkle salt and pepper over beef. Cook beef in hot olive oil in a separate skillet, in 3 batches, over medium-high heat, stirring often, 5 minutes or until browned. Transfer beef to a bowl. Add tomato paste to Dutch oven, and cook, stirring often, 2 minutes. Stir in wine, and cook, stirring often, 4 minutes. Stir in concentrated beef stock, beef, and 8 cups water; bring to a boil. Cover and reduce heat to low. Cook, stirring occasionally, 1 hour.
3. Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour.
4. Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous.