Warm and comforting, this soup is perfect for a crisp day!
Course Main Course
Keyword beef, farro, vegetables
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
1 1/2poundschuck roastor beef for stew, cut into 1/2" dice
3mediumcarrotspeeled and cut into bite sized 1/2" coins
1 15-ounce candiced tomatoes in juice
8cupslow sodium beef broth or stockpreferably homemade (recipe on this site)
4cupskaletough stems removed, chopped
3/4cupwhole pearl barleyCan substitute farro, but check cooking times -- it may be less than pearl barley. Note if using quick cook barley, you can reduce the cooking time to fit, by simmering the beef soup for 20 minutes, then adding quick cook barley and kale at the same time for an additional 10-15 minutes to simmer.
1 beef bouillon cube for extra depthoptional - DO NOT USE WITH REGULAR BEEF BROTH, ONLY LOW SODIUM.
In a large dutch oven or heavy soup pot, heat 2 teaspoons of the olive oil over medium high heat. Add the mushrooms and a sprinkle of salt (about 1/4 teaspoon), cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.
Season the beef with with salt and pepper (about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in the pot. When the oil is hot and starts to shimmer and moiré, add the beef. Cook, stirring occasionally until browned, about 5 minutes. Transfer the beef to a bowl.
Add the remaining teaspoon of oil to the pot. Add chopped vegetables and stir to combine. Simmer on the stove for about 5 minutes or until the vegetables are slightly softened. Stir in the garlic, basil and oregano and cook for one minute until fragrant.
Add the beef and mushrooms back to the pot along with the tomatoes and broth. Heat to boiling. Stir in the barley, reduce heat to a simmer, cover the pot and continue to cook for 20 minutes.
Stir in the kale and simmer for 15 minutes more, until the barley is tender and the kale has wilted. Taste for seasoning and adjust as necessary with additional salt and pepper. Serve.