Beef Barley Soup with Kale

This Beef Barley Soup with Kale is the perfect warm and comforting soup made with tender beef, fresh veggies and barley.

Course Main Course, Main Dish, Soup

Cuisine American, Comfort Food, Fall, North American, Soup, Winter

Keyword Beef Barley Soup, Beef Barley Soup with Kale

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 327kcal

Author Chrissie

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.

This soup can be stored in the fridge as leftovers for up to 3 days.

You can freeze this soup in freezer safe containers for up to 3 months.

To use uncooked barley, add 1/2 cup uncooked barley and increase the amount of beef stock to 5 cups.