Beef and Barley Soup
Prep time:
15 minutes
Cook time:
55 minutes
Serves:
4 people
Ingredients
- 2 Tbsp. vegetable oil
- 1 lb. lean beef stew meat, cut into 1/2-inch pieces
- 1 tsp. kosher salt and 1/2 tsp. cracked black pepper
- 1 large carrot, diced (1 cup)
- 1 medium leek, white and light green part only, chopped (1/2 cup)
- 1 lb. cremini (baby bella) mushrooms, 1/4-inch slices
- 2 cloves garlic, minced
- 1 tsp. fresh or dried thyme
- 1 carton (32 oz.) Kitchen Basics® Organic Beef Stock
- 3/4 cup pearled barley
- 1 cup packed coarsely chopped kale
- 1 tsp. cider vinegar or fresh lemon juice
This old-world soup is livened up with a touch kale and cider vinegar. Browning the beef is a vital step to creating the satisfying, savory foundation of flavor. Next, carrots, leek, cremini mushrooms, pearled barley, garlic and herbs are added to simmer with rich beef stock. Excellent with a mixed green side salad.
Prep & Cook Instructions
- Heat oil in a Dutch oven on medium-high heat. Add beef, salt and pepper. Brown on all sides, stirring occasionally; remove from pan and set aside.
- Add carrot and leek; cook and stir 5 minutes or until leeks are tender. Add mushrooms, garlic and thyme; cook and stir 5 minutes or until slightly softened. Return beef to pan.
- Add stock, barley and kale; bring to a boil over high heat. Reduce heat to low and simmer 40 to minutes until beef and barley are tender. Stir in vinegar and season to taste with salt and pepper.
