THIS soup… oh, this soup… you HAVE to try this soup!
I made it the other night and I think Mr. I HATE LEFTOVERS took every last bowl of the leftovers with him in his lunch!
It is super low calorie, but you’d never know that because it is packed full of flavor (and protein!).
Anyhoo… back to the recipe.
I decided to speed up the dinner process by cooking my carrots ahead of time, so I popped a bag of petite carrots in the microwave while I got other parts of the soup ready.
I then poured 4 Cups Beef Broth into my soup pot and supplemented with another 2 Cups Chicken Broth because I already had it open in the fridge… it also helped reduce the sodium in the recipe a little.
To that, I added 1 lb of my Seasoned Ground Beef (Extra Lean Ground Beef, Onion and Garlic) straight from the freezer to the pot along with those cooked carrots.
Add 1 t of fresh or dried thyme
I also added 1 t of Penzeys Shallot Pepper, but you can omit.
1 t of garlic powder
And 1/2 Cup Barley…
Now cook until Barley has puffed up and then…
Add 8 oz of Sliced Mushrooms
And 2 Cups Chopped Kale.
Cook until the Kale turns bright green (about 5 minutes) and serve up!
Altered from Gooseberry Patch's Fresh From the Farmstand.
- 4 Cups Beef Broth
- 2 Cups Low Sodium Chicken Broth
- 1 lb Seasoned Ground Beef
- 12 oz Petite Carrots- Cooked
- Optional: 1 t Shallot Pepper
- 1 t Garlic Powder
- 1 T Thyme
- 1/2 Cup Barley
- 8 oz Sliced Mushrooms
- 2 Cups Chopped Kale
- Combine broth, beef and carrots in a pot and heat through.
- Add spices and barley.
- Cook until barley is tender and then add remaining ingredients.
- Cook until Kale turns bright green.
Calories 137 Total Fat 2.2g Sat. Fat 0.8g Cholest. 32.5mg Sodium 313.8mg Carb. 13g Fiber 2.4g Sugars 2.8g Protein 15g
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