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If You Love Them Give Them Soup

Dec 06, 2010 by Kristi Rimkus

My childhood memories aren’t of cookies baking in the oven, or macaroni and cheese bubbling away on the stove. I remember soups and stews wafting incredible aromas towards me when I walked in the door after school.

My mother was a real estate broker who worked a variety of hours. Out of necessity she would load the slow cooker in the morning with soup ingredients, so dinner could be served at a reasonable hour. Mom rarely worked from a recipe it–was simply chop and toss.

My brothers and I couldn’t wait to dig into whatever was torturing our taste bud that were in that big pot. Most often, the pot was filled with chicken, carrots, and celery. The best days were when it was filled with beef, potatoes and mushrooms.

The beef soups were my favorite. I loved those chunks of tender beef swimming in my bowl next to big slices of mushrooms.

In addition, my mother would toss various herbs into the pot to make the broth so savory that we mopped it up with rolls loaded with both butter and Parmesan cheese.

While I can’t go back in time to Mom’s kitchen, I can create new memories inspired by her. This beef soup is loaded with tender mushrooms and colorful kale. Combined a hearty red wine with the soup adds another layer and depth of flavor.

So, here’s to happy memories of food and family. It’s time to enjoy a bowl of steamy soup!

Hearty Beef, Mushroom and Kale Soup

4 cups low sodium beef broth
4 cups water
½ cup red wine (use a wine you would drink, not store purchased cooking wine)
8 ounces leftover beef steak, cubed into bite-sized pieces
1 cup onion, finely chopped
2 large bay leafs
½ teaspoon thyme
2 cups mushrooms, sliced
4 cups kale, chopped
1 can white beans, rinsed and drained

Servings: Makes 4 main dish servings.


Combine ingredients in your slow cooker and turn to low if you’re going to be gone for more than 6 hours. The soup’s ingredients only requires heating which helps to fully blend its flavors, so cooking on high would overcook the soup.

You could also simmer the soup on the stove for an hour–but a slow cooker really does a great job of creating a more savory soup, and fills your home’s air with incredibly enticing aromas.

Amount Per Serving: Calories: 233, Total Fat: 2.28g, Cholesterol: 33mg, Sodium: 1694mg, Total Carbs: 26.81g, Dietary Fiber: 5.58g, Sugars: 1.71g, Protein: 26.75g

Nutrition details obtained from,,, and

I am not a licensed nutritionist. I am currently a student at The American College of Healthcare Sciences, working on a nutrition certification. Any advice in this column is strictly my opinion. Consult a licensed professional if you have health concerns.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

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One Response to “If You Love Them Give Them Soup”

  1. Sandy Schroeder says:

    Soups are the best, and this one sounds great. I will try it.


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