Asian Beef Barley Soup | Midwest Living

Asian Beef Barley Soup

Asian Beef Barley Soup

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  • Makes: 4 servings
  • Yield: 6 cups
  • Prep 15 mins
  • Cook 40 mins

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We love this contemporary global twist on classic Midwest beef-barley soup. Coconut milk adds creaminess, while a tiny bit of curry powder and hot chili oil add zip. The recipe comes from Beth Seuferer of West Des Moines, Iowa.


  • 10 ounces boneless beef eye round steak, cut into thin bite-size strips
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped red sweet pepper
  • 4 cloves garlic, minced
  • 3/4 teaspoon hot chili oil
  • 1/4 teaspoon curry powder
  • 4 cups beef broth
  • 4 cups torn kale, stems removed
  • 1/3 cup quick-cooking barley
  • 1 cup unsweetened coconut milk


  1. In a 4-quart Dutch oven, cook meat in hot oil over medium-high heat until brown. Drain off fat.
  2. Add onion, carrot, sweet pepper, garlic, chili oil and curry powder to the pan. Cook and stir for 5 minutes. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
  3. Stir in kale and barley. Cook, covered, about 15 minutes more or until barley is tender. Stir in coconut milk; heat through.

Nutrition Facts

(Asian Beef Barley Soup)

Servings Per Recipe 4, fiber (g) 4, sodium (mg) 888, sugar (g) 5, Potassium (mg) 873, pro. (g) 25, calcium (mg) 132, cal. (kcal) 347, iron (mg) 4, carb. (g) 23, Niacin (mg) 6, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 51, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, vit. A (IU) 9826, Fat, total (g) 19, vit. C (mg) 108, chol. (mg) 33, Thiamin (mg) 0, sat. fat (g) 12, Riboflavin (mg) 0

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