2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and finely chopped
3 stalk celery, finely chopped
2 medium carrots, peeled and finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme
2 tablespoons curry powder
Salt and ground black pepper
1/4 cup dry sherry, optional
2 quarts chicken stock
5 to 6 small red potatoes, chopped
1 bunch kale, stemmed, leaves chopped
1 pound ground beef
1/2 teaspoon nutmeg
2 (15-ounce) cans small beans (such as pinto or kidney), drained and rinsed
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, to garnish, optional
There are lots of different kinds of curry powders out there. I think this dish is best made with a garam masala type blend, which tends to be heavier in pepper, cinnamon, and clove; flavors which give this soup an amazing depth.
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