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Beef Prosciutto & Greens

Beef Prosciutto & Greens

Beef Prosciutto & Greens - A Hearty Soup

Yield: 4


1 onion
½ red chilli pepper
1 tsp. chilli powder (or smoked paprika)
1 cup fennel (celery could be substituted here)
1½ cups chopped cooked roast beef (ground beef can also be used)
½ cup diced prosciutto
2½ cups chopped kale (save one cup for the very end)
1 can diced tomatoes
4 cups beef broth
3 cups water
¼ cup barley
1 cup cooked broccoli
salt & pepper to taste


Heat soup pot for 5 minutes on medium heat.

Add 3 tbsp. oil (grape seed or olive oil) to the heated soup pot. Sauté onion & chilli pepper in 3 tbsp. oil for 2 minutes. Add chilli powder.

Cut up fennel and add to to onion mixture. Dice prosciutto and add to the pot. Sauté for 2 minutes and add the roast beef.

Wash kale and remove the hard spine so that the kales leaves are left. Add 1½ cups of chopped kale, tomatoes, and beef broth. Bring to a boil. Reduce heat and simmer for 10 minutes.

Add 3 cups of boiling water and barley. Bring back up to the boiling point and immediately reduce the heat to allow the soup to simmer for 15 minutes more.

Just before serving add remaining 1 cup of chopped kale and leftover broccoli. Allow to cook for 1 minute and serve.


Complementary Wines: Beaujolais, Cabernet Sauvignon, Chianti, Shiraz

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