Kalebarley Soup Food

KALE AND BARLEY SOUP

Steps:

• Heat oil in a deep heavy bottom pan. Add veggies with garlic and ginger and saute until veggies are soft. (3-4 minutes)
• Add 5 cups of vegetable stock, herbs, and barley. Bring to boil and simmer for 15-20 minutes or until barley is tender.
• Now add salt (taste the soup base before adding salt since if using canned stock, it will already have salt in it). Add chopped kale leaves (discard stems), lemon zest and simmer on low heat for about 5 minutes. Finish with fresh chopped parsley leaves and more lemon juice. Serve and enjoy!

BEEF BARLEY SOUP WITH KALE

Steps:

• Heat a large pot over medium high heat and add the olive oil.
• Pat the cubes of beef dry and season them with salt and pepper.
• Brown the beef on all sides in the pot (in batches if necessary - do not overcrowd the pot!), and remove the beef to a plate once each side is browned. Don't worry about cooking the beef all the way through at this stage.
• Once the beef has been removed to a plate, add the carrots, celery, onions, garlic and thyme and saute until the onion is translucent and the veggies are soft.
• Add the wine and stir to deglaze the bottom of the pot, until the wine has reduced.
• Add the beef stock, cooked barley, and add the beef back into the pot.
• If using uncooked barley, add 1/2 cup uncooked barley and increase the amount of stock to 5 cups. This will yield a creamier (less broth-y) soup.
• Stir well to combine and cover. Reduce the heat to medium low and cook for about 30-35 minutes, stirring every 15 minutes or so.
• Add the kale, stir well and cook for 5 more minutes, covered.
• Serve with crusty bread.

KALE BARLEY SOUP

Steps:

• In a large stockpot, heat oil on medium. Add onion and sauté, stirring occasionally, for about 3 minutes, until translucent. Add carrots and sauté until soft, about 5 minutes. Add garlic, tomato, barley, cumin, turmeric, salt and pepper; stir to combine. Reduce heat to medium-low. Add 4 cups water, cover and simmer for 10 minutes. Add kale and simmer until kale turns bright green, about 5 minutes.

TUSCAN BARLEY SOUP

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

KALE SOUP

Steps:

• Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
• Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
• Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.