My daughter, Rebecca, said that I shouldn’t post another soup recipe, that I have too many soups and you guys will get sick of soups. But, at this time of year, that’s what I feel like making and what we feel like eating. So I’m guessing some of you may feel the same way and will appreciate knowing about this recipe. This is so easy and such a winner that I feel like I’d be holding out on you if I didn’t post it. On the other hand, maybe she’s right (she often is). In which case, you can drop me a comment and say “enough already!”
I was in a rush on a Sunday afternoon to make a tasty, warming dinner. But I had only 20 minutes. What to do?? I’m sure you’ve been there. I just chopped a few vegetables and tossed them in a big pot along with short ribs, broth (or water), and some barley. I brought it all to a simmer and left the house for a few hours. It cooks unattended. No stirring required. When I returned, I took the meat off the short ribs and put it in the soup along with some chopped kale. Done and delicious!
All I really want to tell you about this soup is “Make it.” It’s quick to prep, fabulous tasting, perfect for leftovers, full of vegetables, hearty, comforting, and a great way to get your daily dose of kale. I think I’ve gotten the most bang for the effort from this soup than any other.
A note for my gluten free friends – barley contains gluten.
- 2-3 beef short ribs, about 1 1/2 pounds (make sure they're meaty and not too fatty)
- 2 medium onions chopped
- 3 garlic cloves, finely chopped
- 2 cups roughly chopped mushrooms, about 12 ounces (note: these may be pulsed in 2 batches in the food processor. It's OK if the pieces are not perfect)
- 2 carrots, diced (no need to peel)
- 1/2 cup pearl barley
- 8 cups beef broth
- salt to taste
- black pepper to taste
- 2 cups stemmed, chopped kale (any type)
- Trim the short ribs of any surface fat (there may not be any). Place in the bottom of a soup pot. Add all the other ingredients to the pot except the kale.
- Bring to a boil, turn heat down to simmer. Cook covered and unattended for 2 1/2 to 3 hours. (if you're in a rush, you could get away with 2 hours of cooking)
- Remove short ribs from the pot. Cut meat from the bones, remove gristle, and chop or shred meat. Return meat to the pot along with the kale. Simmer soup for a few minutes until kale is softened. Serve immediately.
- May be made 2 days ahead of time and kept covered and refrigerated. Wait to add kale until you are reheating soup for serving.
