This Beef Barley Soup with Kale is the perfect warm and comforting soup made with tender beef, fresh veggies and barley – so easy to make in one pot!
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Fall is officially here and we all know what that means – it’s soup season! You all know I love a good, hearty soup recipe and this Beef Barley Soup with Kale is so comforting and filling on a cool fall evening. Serve it with some crusty bread and you’ve got a delicious fall dinner!
In our family we love hearty soups like this almost all year long (save for those steaming hot summer days) and there’s almost nothing I love making more than a big pot of delicious soup that eats like a meal. This Beef Barley Soup with Kale is such a simple recipe with basic ingredients, yet it’s earthly and filling and so flavourful. I just know you’re going to love it too!
What Cast Iron Dutch Oven Pot is the best?
When it comes to making homemade soup nothing’s better than a good old enamelled cast iron pot. I have a few cast iron dutch ovens from different brands and I have come to love each of them for different reasons. They’re the best investments I’ve made for my kitchen!
The first cast iron dutch oven I ever owned was this one from Le Creuset (affiliate link) and I use it at least weekly throughout the entire year for soups, stews, sauces, curries, and of course for baking bread (if you want my original Dutch Oven Crusty Bread recipe, find it HERE!). A pot like that one is definitely a financial investment for your kitchen, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment.
I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron and even THIS ONE from Amazon Basics (all affiliate links) if you’re looking for something a little less expensive but still high quality that will work just as well.
But my favourite brand of cast iron dutch ovens right now is Denby, and the cast iron Dutch Oven pot I used in this recipe can be found HERE (affiliate link). Their pots are very high quality (in fact, they outperform some of the higher-priced brands) and their price point is reasonable.
Looking for more delicious soup recipes? Try my Creamy Zucchini Soup, this Easy Homemade Creamy Tomato Soup, or this Easy Homemade Chicken Stock (made on the stovetop or in the slow cooker!)!
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I hope you love this soup as much as we do! Let me know in the comments below, what’s your favourite fall soup recipe? I’d love to know!
Kitchen Tools I Recommend:
Like this recipe? You’ll LOVE these:
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Crock Pot French Onion Soup with White Beans
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Easy Crock Pot Vegetarian Chili
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Butternut Squash Red Lentil Soup
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Rustic Italian Sausage Tortellini Soup
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Best Ever One Pot Beef Stew
- Instant Pot Creamy Butternut Squash Soup
Beef Barley Soup with Kale
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
Instructions
- 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.
Notes
Nutrition
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