Categories: Soup

Ingredients

• 1 tbsp. oil
• 1 lb. boneless beef, diced
• 2/3 to 1 cup onion, chopped
• 6 cups beef broth
• 2 cups carrots, peeled and diced
• 1/2 cup pearled barley, uncooked
• 1 tsp dried thyme
• Optional: 1/2 tsp salt
• 1 lb. kale, trimmed and chopped
• 8 oz. package sliced mushrooms

Directions

1. Heat oil in a large heavy soup pot over medium-high heat. Add beef and onion; cook until beef is well browned. Drain; add broth, carrots, barley, thyme and salt, if using. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender. Meanwhile, in a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5-10 minutes, until kale and mushrooms are tender.

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