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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.
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