In a large skillet on MEDIUM HIGH heat, brown ground beef. Remove any fat that is remaining after the meat is browned.
In a large skillet on MEDIUM HIGH heat, brown ground beef. Remove any fat that is remaining after the meat is browned.
Add olive oil, onions, carrots, celery, garlic and kale. Cook for 5 minutes more until the onions are translucent.
Add 1 cup of the broth and stir, scraping the bottom of the pan to get all the brown bits in the bottom to mix in the broth. Remove from heat.
In a large pot over MEDIUM heat, transfer the skillet mixture. Stir in the rest of the ingredients and cook for 20 minutes, stirring occasionally.
Serve in bowls while hot.