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Beef barley & kale soup

As per my husbands request - a very hearty soup! Delicious & packed with goodness! Served with warm bread and butter. Ingredients

  • 2 tablespoons olive oil

  • 1 1/2 pounds beef cubes (chuck or sirloin work well)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3 medium carrots chopped

  • 4 stalks celery chopped

  • 1 large onion diced

  • 4 cloves garlic minced

  • 1/2 teaspoon dried or fresh thyme

  • 1/2 cup red wine (substitute beef stock, if desired)

  • 4 cups beef stock

  • 1 1/2 cups cooked barley

  • 2 cups fresh kale chopped

  • chopped parsley for serving


  • Heat a large pot over medium high heat and add the olive oil.

  • Pat the cubes of beef dry and season them with salt and pepper.

  • Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.

  • Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.

  • Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.

  • Add the beef stock, cooked barley, and add the beef back into the pot.

  • If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.

  • Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.

  • Add the kale, stir well and cook for 5 more minutes, covered.

  • Serve with crusty bread.

Credit: *from Pinterest*


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