Barley, Beef and Kale Soup

A hearty soup chock full of tender chunks of beef. Add a loaf of crusty bread and you will have a satisfying meal, perfect for the chilly evenings of autumn.


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 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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat olive oil in a large saucepan over a medium high heat. Add onions and beef. Sauté, stirring occasionally until beef is well browned, about 8 minutes.
Add broth, honey, carrots, barley and thyme. Bring to a boil. Cover and simmer for 50 minutes.
Add mushrooms and kale. Bring to a boil and simmer for 10 more minutes. Season with salt and pepper.
Serves: 4-6