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}
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
- 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.
- 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.
- 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.)
- 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.
- Taste broth and add more salt and pepper if needed.
- Serve with rolls or crackers.
So Flavorful and so Healthy!
Keep it Real!
Maria
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 ..
Thank you so much for pointing that out, I fixed it on the recipe! 🙂
what about the kale, how much? I assume it goes in at the end?
I like to add 2-3 cups of chopped kale. You can adjust the amount to your taste.
What are the asterisks for next to the barley and bullion?
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.
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