Asian Beef Barley Soup
In a 4-quart Dutch oven, cook meat in hot oil over medium-high heat until brown. Drain off fat.Advertisement
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.