Beef-Barley-Kale Soup
Hearty beef, barley, and kale soup with earthy mushrooms and savory broth, perfect for comforting meals and packed with nutritious ingredients.
Ingredients
Instructions
- Brown the beef and chopped onion in oil in a large pot.
- Combine beef broth and barley in the pot and cook for 1 hour.
- Add the chopped kale and sliced mushrooms in the last 5 minutes of cooking.
Tips & Substitutions
For added depth of flavor, consider using a mix of beef cuts like chuck and brisket. If you’re short on time, you can substitute quick-cooking barley or use pre-cooked grains. Adding a splash of Worcestershire sauce can enhance the umami. If you have leftover vegetables, feel free to toss them in for extra nutrition.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan on top adds a nice touch. It pairs beautifully with Little League Casserole for a comforting family dinner. For a fresh twist, consider serving it alongside a citrusy vinaigrette salad.
Storage & Reheating
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop, adding a splash of broth if needed for consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Beef-Barley-Kale Soup contains roughly 1143 calories, with 30g protein, 113g carbohydrates, and 65g fat. It is an excellent source of vitamin D (79% of the Daily Value), vitamin C (72% of the Daily Value), and vitamin A (63% of the Daily Value). Note that it is relatively high in sodium, at 2951mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can definitely adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale and mushrooms in the last 30 minutes of cooking.
What can I substitute for barley?
If you don't have barley on hand, you can substitute with farro, quinoa, or even rice. Keep in mind that cooking times may vary; adjust accordingly. If using quick-cooking grains, add them later in the cooking process to avoid mushiness.
Is this soup suitable for freezing?
Yes, this soup freezes well! Just make sure to cool it completely before transferring to freezer-safe containers. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove. Some ingredients may alter texture slightly, but the flavors remain delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).