Sunday, November 3, 2013

Beef-Barley-Kale Soup

I love soup season!  This is a hearty, delicious soup that’s perfect for a chilly autumn night.  It’s even better the next day for leftovers too.  Xavier loved the soup with exception of the kale.  He doesn't like the texture kale, spinach, or any of the greens take on once they wilt, which I completely understand because I hated that texture as a child also.  He had a bowl of broth with lots of barley and carrots and had raw kale and a breadstick on the side; compromise that everyone can agree happily upon.  ;-) 

Beef-Barley-Kale Soup

2 T grape seed oil
3 carrots, diced
1 yellow onion, diced
4 garlic cloves, minced
1 lb ground beef
S&P, to taste
14.5-oz can diced tomatoes
4 C beef broth
4 C chicken broth
2 C water
1 C barley
1 bunch kale, stemmed & chopped

In a dutch oven or other heavy-bottomed pot, heat up the oil over medium-high heat.  Add the carrots and onion and cook until starting to caramelize, about 10-12 minutes.  Add the garlic and cook for another 2 minutes.  

Add the ground beef, season with S&P, and cook until browned, about 8-10 minutes.  Add the diced tomatoes and stir to combine.  Add the broths and water, season with S&P, and allow to come to a boil.  

Add the barley and cook about 10 minutes.  Add the kale and cook another 10 minutes.  Taste for seasoning and serve.  

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