Vegetable Beef Soup with Barley and Kale

Vegetable 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
• 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 stirring constantly 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 and green beans 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.

3.3.3077

So Flavorful and so Healthy!

Keep it Real!

Maria