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Servings: 4, Prep Time: 5 min, Cook Time: 15 min
Ingredients
1 lb [453.6 g] Ground Beef (95% Lean / 5% Fat)
2 slice [30 g] Uncured Bacon (Cut into small pieces)
2 large [738 g] Russet Potatoes
2 cup, chopped [42 g] Kale
1 onion [110 g] Yellow Onions (Chopped)
1 clove [3 g] Garlic (Minced)
4 cup [960 g] Beef Bone Broth
1 cup [240 ml] Coconut Milk Unsweetened (not canned)
1 tsp [1.8 g] Red Pepper Flakes
1 tsp [6 g] Salt
1 tsp [2.1 g] Black Pepper
Directions
In a Dutch oven or large pot, cook the bacon until fully cooked. Remove from the pot and set aside. * Leave some bacon fat in the pot to use for cooking the garlic and onions.
Brown the sausage over medium heat for about 7 minutes, then remove it from the pot.
Keep the pot on medium heat, and add the garlic and onion to sauté for about 5 minutes.
Cut the potatoes into cubes. Add the potatoes, seasoning, broth, and coconut milk to the pot and bring to a boil.
Reduce the heat to low, and add the kale and sausage.
Let the soup simmer for about 25-30 minutes with the lid on the Dutch oven or pot, then serve!
Nutrition Info
Calories: 404, Fat: 11g, Carbs: 37g, Protein: 40g, Fiber: 3g
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