Spicy Beef & Collard Soup

  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 8 cups Julia Child’s recipe for Brown Beef Stock*
  • 1 lb organic, grass-fed stew beef
  • 1 cup fresh or frozen organic corn kernels
  • 1/2 large bunch collards, sliced**
  • 1 Tbsp turmeric
  • 1 tsp black pepper
  • salt to taste
  • 1 bay leaf
  • 2 hot dried chilis (optional)

Saute onion in olive oil on medium heat until soft, about 5 minutes. Add garlic and saute 1 minute, then add beef broth and bring to a boil. Add beef, corn, bay leaf, and chilis and reduce to a very low simmer for at least 30 minutes. When almost ready to serve, mix in turmeric, black pepper, and salt, then add collards. Turn off heat, cover, and allow to sit 5 minutes until collards are bright green but not wilted. Serve immediately.

*If you don’t use this recipe, substitute 8 cups organic packaged beef broth and add the juice from one large can of organic diced tomatoes.

**Stack washed collard leaves with stems on top of each other, roll up like a cigar, and slice crosswise into thin strips.