Beef and Barley Soup

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 

Shop This Recipe


  • Prep Time:
    15 minutes

  • Cook Time:
    55 minutes

  • Serves:
    4 people
Print Recipe

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

  1. 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.
  2. 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.
  3. 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.

Featured Recipes

Chicken Lime Avocado Soup
Chicken Lime Avocado Soup
23 May, 2023
Beef and Barley Soup
Beef and Barley Soup
12 May, 2023
Roasted Tomato Soup
Roasted Tomato Soup
12 May, 2023