BBK Soup

1. 1

   In a large heavy pot or dutch oven, heat oil over medium heat; add onion and meat and cook until beef is browned.

2. 2

   Add broth to pot, then stir in barley; add seasonings and stir.

3. 3

   Bring soup to a boil.

4. 4

   Reduce the heat, cover, and simmer about one hour or until barley and meat are almost tender.

5. 5

   Stir in mushrooms and kale; spinach can be substituted for kale if you don't like it or can't find it.

6. 6

   Cover and cook for 5 to 10 minutes more, until kale is cooked and meat and barley are tender.

No additional tips available.