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REC: Beef, Barley & Kale Soup


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Joined: Jul 17, 2006

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Posted to Thread #7651 at 5:44 pm on Aug 24, 2007

Beef, Barley and Kale Soup
Womanís Day Magazine, Nov. 27, 1990

Makes 10 cups, or 6-8 servings

1 tbl. vegetable oil
1 lb. extra-lean boneless beef, cut into 1/2Ē cubes
2/3 cp. chopped onion
6 cups beef broth [I use 6 cups water + 5 tsp. Better Than Bouillon chicken base]
2 cups diced carrots [see note at bottom]
1/2 cup uncooked barley
1/2 tsp. salt ( do NOT use this if you use the bouillon - it is salty enough)
1 bunch fresh chopped kale or spinach (I use1 bag pre-washed spinach)
1 cup sliced mushrooms

1. Heat oil in large heavy saucepan, over med-hi heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned. (note: you may have to do this in 2 or 3 batches so as not to crowd the pan -- too much meat in the pan will cause it to steam rather than fry).
2. Add broth, carrots, barley, and salt (if used). Bring to a boil and reduce heat. Cover and simmer 1 hour or until meat is tender and barley is nearly done.
3. Add spinach and mushrooms. Cover pan and simmer 5-10 minutes longer.

NOTE: if the soup is not as thick as you like, you can do one of these options:
a. mix 2 tbl. cornstarch with 2 tbl. cold water and stir into soup; cook for 3 more minutes and serve.
b. instead of 2 cups diced carrots, use 1 cup diced and 1 whole carrot. When soup is done, puree whole carrot
and stir back into the soup.


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