Food and Recipes Recipes Harvest Beef Soup Edamame and kale are colorful and unexpected additions to this comforting soup. Feed a crowd, or freeze some for later. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on November 8, 2018 Print Share Share Tweet Pin Email Photo: Alison Miksch; Styling: Buffy Hargett Miller Hands On Time: 1 hrs 20 mins Total Time: 3 hrs 30 mins Yield: Makes 4 1/2 qt. Ingredients 5 thick bacon slices 1 onion, halved and sliced 8 ounces baby portobello mushrooms, quartered 3 garlic cloves, minced 1 teaspoon kosher salt 1 teaspoon ground black pepper 3 pounds top round steak, trimmed and cubed 2 tablespoons olive oil 3 tablespoons tomato paste 1 cup red wine 3 (1-oz.) containers concentrated beef stock (from a 4.66-oz. package) 1 pound carrots, peeled and sliced 1 pound parsnips, peeled and sliced 1 pound butternut squash, cubed 4 fresh thyme sprigs 4 fresh oregano sprigs 1 (10-oz.) package refrigerated shelled edamame 4 cups baby kale 1 to 2 Tbsp. balsamic vinegar Parsley Couscous Directions 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. 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. Add carrots, next 4 ingredients, and onion mixture to Dutch oven. Cover and cook over low heat, stirring occasionally, 1 hour. Add edamame and kale to Dutch oven, and cook, stirring often, 3 minutes. Discard herb sprigs. Stir in balsamic vinegar. Serve with Parsley Couscous. Print