Beef & Barley Soup
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 tablespoons olive oil
- 2 (16-ounce) packages Certified Piedmontese grass fed, grass finished ground beef
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 large red bell pepper, diced
- 2 bay leaves
- 1 small bunch fresh thyme
- 3 quarts beef stock
- 1 cup barley
- Kosher salt and freshly ground black pepper
- 2 cups chopped kale
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped Italian parsley
- Baguette, for serving
In a soup pot over medium-high heat, heat the olive oil. Add the ground beef and sear for about 15 minutes, until dark brown and crumbly. Add the onion, carrots, celery, and bell pepper and sauté for another 10 minutes, until vegetables soften. Add the herbs and season with salt and pepper. Add the beef stock and barley and simmer for 45 minutes. Add the kale, sherry vinegar, and parsley and stir. Season with salt and pepper to taste and remove bay leaves. Serve with toasted baguette