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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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