BBK Soup

• 1 tablespoon canola oil (or any vegetable oil)
• 1 onion, peeled and diced
• 1 lb boneless lean beef, cut in 1/2-inch cubes (such as sirloin)
• 4 cups low sodium beef broth
• 12 cup barley
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 lb fresh mushrooms, thinly sliced
• 1 cup kale, washed well and thinly sliced (spinach is a suitable substitute)

1. In a large heavy pot or dutch oven, heat oil over medium heat; add onion and meat and cook until beef is browned.
2. Add broth to pot, then stir in barley; add seasonings and stir.
3. Bring soup to a boil.
4. Reduce the heat, cover, and simmer about one hour or until barley and meat are almost tender.
5. Stir in mushrooms and kale; spinach can be substituted for kale if you don't like it or can't find it.
6. Cover and cook for 5 to 10 minutes more, until kale is cooked and meat and barley are tender.

canola oil, onion, lean beef, beef broth, barley, thyme, salt, mushrooms, kale

Taken from www.food.com/recipe/bbk-soup-18930 (may not work)