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"Hot Soup. Where They Got It?" I tend to watch that Bad Lip Reading football clip on YouTube once a year, usually in the fall when football starts back up again, and every time we have soup for dinner I have that quote just floating around in my head. I love hot soup year round, but it is especially inviting when the first nips of cold hit the air as the season changes. I could eat soup 7 days a week from now until spring if my family would let me make it for lunch or dinner that often. Unfortunately, their love of soup doesn't run as deep as mine, but with the right recipes, I can get away with it 2 or 3 times a week. Jason is obsessed with Zuppa Toscana, and I have an amazing knock off recipe for it that I make at least once a month. Because it calls for kale and because a bunch of kale from the market is usually way more than we need for one recipe, I always end up with enough leftover to make a whole other batch of soup. As I was scrolling through Golden Blossom Honey last week, I happened upon a recipe for Barley, Beef and Kale Soup and thought it would be a fantastic recipe to keep on hand for using up the extra kale leftovers I have on the weeks that I make Zuppa Toscana.
You can buy lean beef cubes in the meat department ready to pop into this soup, but I had some NY strip steaks in the freezer that were approaching their best by date and thought I'd cut those up and use in this recipe. I wasn't sure how that was going to play out, but once it was ready and served, the husband complimented the whole thing. "This is really good soup. All of it. The meat is really good, too." I know grocery budgets are tight for everyone these days, so I was pleased to find another recipe on the website that I could make substitutions where needed without affecting the flavor of the finished dish compared to the original recipe. It's those subtle changes that can help keep grocery costs maintainable while still keeping true to the flavor of Golden Blossom Honey's original recipes that have made them a staple in my weekly meal planning. If you're looking for a new soup recipe that's affordable, delicious and filling, say no more. Just copy this recipe, grab some dinner rolls or a loaf of crusty bread and you're going to be good to go!
Ingredients
1 tablespoon olive oil
3/4 cup onion, chopped
1 pound lean beef cubes, cut into 1/2-inch pieces
3 (14 ounce) cans beef broth
2 tablespoons GOLDEN BLOSSOM HONEY
2 cups carrots, diced
1/2 cup barley, uncooked
1 teaspoon dried thyme
1/2 pound mushrooms, sliced
1/2 pound fresh kale, coarsely chopped
salt and pepper to taste
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What is your favorite way to incorporate kale into your recipes?
Lovely photos as always!
ReplyDeleteWhy do you need beef soup in it when it already has beef cooking in it? I have never understood American obsession with canned goods and the lack of aversion towards something so unhealthy. If you put some vegeta in the water while it is cooking it will get the richness of a soup. I do, myself, use a can of beans or lentils a week, but that is because I need to make glufree crackers with them as I do not eat bread.
I do not eat kale or any other cabbagy veggies, my tummy does not like them, sadly.
Vegeta is not widely available here. It's actually getting harder for me to find as well. When it is in stock at my local grocers, I grab a few cans to hold me over. The beef soup just adds more flavor that the meat otherwise wouldn't. You could use beef bouillon cubes in place of the soup though and skip the canned portion.
DeleteI eat kale very sparingly as it's one that my tummy doesn't agree with either. If I have just enough for a few bites, I'm ok, but any more than that then the cramps, bloat and gas come roaring in.
You can always stack up on vegeta whenenever you visit Chicago, deary, them Balkan shops always have vegeta or Zacin C which is the same shit in a different bag.
DeleteAdding the NY Strip to it probably made it pretty daggone hearty. That's just the kind of addition that makes soup okay in my house too, lol. I'm a soup girl all the way, but I'd be the only one who'd want it sans meat (and it would be just awesome to me, though everyone else seems to find that strange). :)
ReplyDeleteI always think it's strange to add heavy amounts of meats to soups. For me, soup is usually all about the veggies. Of course, growing up we had to have chicken noodle when we were ill though. And while chili isn't a soup, I'd go heavy on the ground beef for that.
DeleteSure many a way to use kale and make soups. Not as soup obsessed as you either though haha
ReplyDeleteBut what about chicken soup? I figure that would get you going LOL
DeleteI don’t buy kale very often because of what you mentioned, it’s too big of a package and goes bad quickly. But my favorite way to use it is just how you did, by cooking it in a soup. Since I don’t eat spinach due to the oxalates, kale is a good substitute in recipes.
ReplyDeleteI'm reading more about oxalates and learning that I should be eliminating them from my diet. I do eat spinach occasionally, but I'm thinking I need to cut it out completely for total gut health.
DeleteGracias por la receta. Tomó nota te mando un beso.
ReplyDeleteThanks for stopping by!
DeleteThanks for the recipe. Sounds good.
ReplyDeleteYou're welcome! Thanks for stopping by!
DeleteI've made beef and barley soup and I've made sautéed kale which really just tasted like spinach when cooked that way.
ReplyDeleteIt really does when cooked like that. A great substitute for spinach!
DeleteHello!
ReplyDeleteIt looks very appetizing, it must be great! Thank you for the recipe :)
Greetings from Poland!
It was great! Thanks for your lovely comment!
DeleteThanks for sharing this recipe. Sounds delicious.
ReplyDeleteYou're welcome! Thanks for stopping in!
DeleteI just made a pot of beef and barley soup last night, and then I saw this post this morning! What's weirder than that, is that I can't tell you how often this kind of thing happens. Sometimes I think it's the mystery of the internet, or maybe we were both insprired by something we happened to see online ... but I made the soup last night for no other reason than I happened to have barley in the cupboard. Our recipes are pretty similar, but I think yours looks better. I really like the way you cut the veg. And I hadn't considered adding kale. That's a great idea that I'm going to try!
ReplyDeleteThat's hilarious! I often see a lot of your recipes that I had percolating in my mind to make when I visit your blog. I suppose great minds always think alike!
Delete