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|EVERY FEW MINUTES|
|BEEF, BARLEY AND KALE SOUP|
1 tbsp. vegetable oil
1 lb. extra lean boneless beef, cut in 1/2" cubes
2/3 c. chopped onion
6 c. beef broth
2 c. diced carrots
1/2 c. uncooked barley
1 tsp. dried thyme
1/2 tsp. salt or to taste (opt.)
1 (10 oz.) pkg. frozen chopped kale or 1 lb. fresh kale, steamed & chopped
8 oz. mushrooms, sliced (about 2 1/2 c.)
1. Heat oil in a large heavy saucepan over medium high heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned.
2. Add broth, carrots, barley, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour or until the meat and barley are nearly tender.
3. Add kale and mushrooms, return to a boil, reduce heat, cover and simmer 5 to 10 minutes longer until meat, barley and vegetables are tender. Makes 10 cups, 6 to 8 servings.
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