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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 19g; cholesterol 33mg; saturated fat 12g; carbohydrates 23g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 5g; protein 25g; vitamin a 9826IU; vitamin c 108.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.2mg; vitamin b6 0.6mg; folate 50.5mcg; vitamin b12 1.2mcg; sodium 888mg; potassium 873mg; calcium 132mg; iron 4.4mg.
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Reviews

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