Beef and Barley Soup Recipe | Kitchen Basics

Ingredients

• 2 Tbsp. vegetable oil
• 1 lb. lean beef stew meat, cut into 1/2-inch pieces
• 1 tsp. kosher salt and 1/2 tsp. cracked black pepper
• 1 large carrot, diced (1 cup)
• 1 medium leek, white and light green part only, chopped (1/2 cup)
• 1 lb. cremini (baby bella) mushrooms, 1/4-inch slices
• 2 cloves garlic, minced
• 1 tsp. fresh or dried thyme
• 1 carton (32 oz.) Kitchen Basics® Organic Beef Stock
• 3/4 cup pearled barley
• 1 cup packed coarsely chopped kale
• 1 tsp. cider vinegar or fresh lemon juice