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.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

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  • In a 4-quart Dutch oven, cook meat in hot oil over medium-high heat until brown. Drain off fat.

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  • 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.

  • Stir in kale and barley. Cook, covered, about 15 minutes more or until barley is tender. Stir in coconut milk; heat through.

Nutrition Facts

347 calories; 19 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 33 mg cholesterol; 888 mg sodium. 873 mg potassium; 23 g carbohydrates; 4 g fiber; 5 g sugar; 25 g protein; 0 g trans fatty acid; 9826 IU vitamin a; 108 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 51 mcg folate; 1 mcg vitamin b12; 132 mg calcium; 4 mg iron;

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