BBK Soup

Name: BBK Soup
Ingredients: 1 tablespoon canola oil (or any vegetable oil); 1 onion, peeled and diced; 1 lb boneless lean beef, cut in 1/2-inch cubes (such as sirloin); 4 cups low sodium beef broth; 12 cup barley; 1 teaspoon dried thyme; 12 teaspoon salt; 12 lb fresh mushrooms, thinly sliced; 1 cup kale, washed well and thinly sliced (spinach is a suitable substitute)

9 ingredients

6 steps

Ingredients

1 tablespoon canola oil (or any vegetable oil)
1 onion, peeled and diced
1 lb boneless lean beef, cut in 1/2-inch cubes (such as sirloin)
4 cups low sodium beef broth
12 cup barley
1 teaspoon dried thyme
12 teaspoon salt
12 lb fresh mushrooms, thinly sliced
1 cup kale, washed well and thinly sliced (spinach is a suitable substitute)

Directions

1

In a large heavy pot or dutch oven, heat oil over medium heat; add onion and meat and cook until beef is browned.
2

Add broth to pot, then stir in barley; add seasonings and stir.
3

Bring soup to a boil.
4

Reduce the heat, cover, and simmer about one hour or until barley and meat are almost tender.
5

Stir in mushrooms and kale; spinach can be substituted for kale if you don't like it or can't find it.
6

Cover and cook for 5 to 10 minutes more, until kale is cooked and meat and barley are tender.