Hearty Beef, Barley and Kale Soup

From: Fresh from the Farm Stand

Ingredients:

• 1 Tablespoon Oil
• 1 Pound Lean Boneless Beef, Diced
• 2/3 - 1 Cup Onion, Chopped
  
• 6 Cups Beef Broth
• 2 Cups Carrots, Peeled and Diced
  

• 1/2 Cups Pearled Barley, Uncooked
• 1 Teaspoon Dried Thyme
• 1/2 Teaspoon Salt
• 1 Pound Kale, Trimmed and Chopped
• 8 Ounce Package Sliced Mushrooms
  

Directions:

• Heat oil in a large soup pot over medium-high heat. Add beef and onion; cook until beef is well browned. Drain; add broth, carrots, barley, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for one hour, or until beef and barley are tender.
  
• In a steamer basket over boiling water, steam kale for 5 minutes, until bright green; drain. Add kale and mushrooms to soup pot; return to a boil. Reduce heat; cover and simmer for another 5-10 minutes, until kale and mushrooms are tender.