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.




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

  • 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; 33 mg cholesterol; 888 mg sodium. 23 g carbohydrates; 25 g protein;