features a nutritious barley and beef soup

Ingredients:

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into small chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup pearl barley
• 6 cups beef broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 bay leaf
• 1 cup chopped spinach or kale

Instructions:

1. Brown the Beef:
   • Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables:
   • In the same pot, add the chopped onion and carrots. Cook until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook Barley and Beef:
   • Return the beef to the pot. Add the pearl barley, beef broth, dried thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce the heat to low and simmer covered for about 1 hour, or until the barley and beef are tender.
4. Add Greens:
   • Stir in the chopped spinach or kale and cook for another 5-10 minutes, until the greens are wilted and tender.
5. Final Seasoning:
   • Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
6. Serve:
   • Ladle the soup into bowls and serve hot, perfect for a chilly day.

This soup offers a wonderful combination of flavors and textures, with the barley providing a delightful chewiness and the beef adding substantial protein. It’s a complete meal that will satisfy hunger and warm you up from the inside out.