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February 18, 2014 7 Comments

Vegetable Beef Soup with Barley and Kale

Vegetable Beef Soup with Barley and KaleVegetable Beef Soup with Barley and Kale

This healthy soup is comforting and full of tons of awesome flavor. Barley is a hearty addition that really gives some substance to this vegetable-based soup.

Vegetable Beef Soup with Barley and Kale {TMH}
 
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Kale, Barley and loads of other healthy ingredients make for a dang good soup. Perfect for cold winter nights or cool fall evenings.
Author: Maria
Recipe type: soup
Ingredients
  • 2 tbsp olive oil or canola oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 lb top round steak, cubed (can use any cut of beef you prefer or even hamburger)
  • 3-4 stalks celery, large sliced
  • 2-3 small or medium potatoes, large diced
  • 4-5 carrots, large sliced
  • 1 29 ounce can diced tomatoes + 1 can water
  • 2-3 cups water
  • 1½ cups cooked Barley*
  • 1 cup frozen peas
  • 1½ cups frozen green beans
  • 2 cups chopped kale
  • ¼ tsp Italian seasoning (can use a pinch of basil, thyme, parsley and oregano, if you don’t have Italian seasoning)
  • 3 tsp beef bullion**
  • 1 tbsp brown sugar
  • salt and pepper (approx ½ tsp salt and ¼ tsp pepper)
Instructions
  1. Heat oil in large soup pan and add onions, garlic and beef cubes. Generously salt and pepper and cook until meat is no longer pink.
  2. Add potatoes, carrots and Celery and beef bullion, and continue cooking for 3-4 minutes constantly stirring so veggies won’t stick to bottom of pan.
  3. Add diced tomatoes, water (just enough to cover soup ingredients by about an inch), Italian seasoning and cooked barley. Bring to a boil and then take it down to a simmer. Simmer for 15-20 minutes or until veggies are tender. (add more water if necessary during cooking process.)
  4. When veggies are tender, add frozen peas, green beans, kale and 1 tbsp brown sugar. Simmer for 10 minutes or until beans and peas are tender.
  5. Taste broth and add more salt and pepper if needed.
  6. Serve with rolls or crackers.
3.4.3177

 

So Flavorful and so Healthy!

Keep it Real!

Maria

Beef, Dinners, Healthy Recipes, High Fiber Recipes, Ingredients, Main Categories, Meats, More, Recipes, Soup/Stew/Chili, Tomatoes
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7 Comments

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7 Comments

  1. June

    September 9, 2018 at 9:29 pm

    the kale is only in the title.. it is not mentioned in the recipe at all, the photo doesn’t appear to have kale as well ..

    reply to this comment
    • Maria

      May 6, 2020 at 3:06 pm

      Thank you so much for pointing that out, I fixed it on the recipe! 🙂

      reply to this comment
  2. Rozanne M Abbott

    January 7, 2020 at 9:56 am

    what about the kale, how much? I assume it goes in at the end?

    reply to this comment
    • Maria

      April 2, 2020 at 12:21 pm

      I like to add 2-3 cups of chopped kale. You can adjust the amount to your taste.

      reply to this comment
  3. Jessica

    November 8, 2020 at 4:42 pm

    What are the asterisks for next to the barley and bullion?

    reply to this comment
    • Maria

      November 12, 2020 at 7:00 am

      Good Question Jessican, I honestly can’t remember. I posted that recipe so long ago. I bet it was to say that I sometimes cook a large batch of barely and freeze it in portions for this soup and maybe to say that I sometimes use homemade beef stock if I have it on hand. Sorry for the confusion.

      reply to this comment
      • Jessica R Randall

        November 22, 2020 at 10:50 am

        Ok thanks, thats a great idea to freeze cooked barely, much easier than trying to figure out how to cook just 1 1/2 cups lol

        reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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