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.

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

Directions

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


golden blossom honey product