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 

  • 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.

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