• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork* and season with thyme, garlic powder, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Swap in beef for pork.

• While pork cooks, wash and dry produce. • Drain and rinse beans. Remove and discard any large stems from kale.

• To pot with pork, add beans, stock concentrates, and 3 cups water (6 cups for 4 servings). Bring to a boil, then reduce to a low simmer. • Stir in kale and couscous. Cook, stirring occasionally, until kale is wilted and couscous is tender, 8-10 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired.

• Divide soup between bowls. Sprinkle with Parmesan and serve. TIP: If you have a lemon on hand, squeeze some over top for added flavor! Ground Beef is fully cooked when internal temperature reaches 160°.