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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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 327kcal
Author Chrissie

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
US Customary - Metric

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

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

Nutrition

Serving: 1cup | Calories: 327kcal | Carbohydrates: 22g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 628mg | Potassium: 1066mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7446IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 4mg