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.