Kale And Barley Soup

• 2 tablespoons butter
• 1 white onion
• 1 shallot
• 3 cloves garlic
• 1/2 tablespoon curry powder
• 14 1/2 ounces diced tomatoes
• 3 cups vegetable stock
• 2 cups water
• 1 cup pearl barley
• 3 bay leaves
• 1 tablespoon worcestershire sauce
• 2 carrots
• 1 stalk celery
• 3 leaves kale chopped
• 1 green bell pepper
• 2 teaspoons celery salt
• 1 teaspoon garlic salt
• 1 teaspoon italian seasonings dried
• pepper to taste

1. In a large dutch oven, heat butter over medium heat. Add diced onion and shallots and saute for about 4 minutes. Then add the garlic and curry powder and saute for a few minutes more. Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil. Add the barley and reduce to a simmer. The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.
2. After about 20 minutes, add the carrot and celery. Cook until barley is nearly tender. Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.

butter, white onion, shallot, garlic, curry powder, tomatoes, vegetable stock, water, pearl barley, bay leaves, worcestershire sauce, carrots, celery, green bell pepper, celery salt, garlic salt, italian seasonings, pepper

Taken from www.yummly.com/recipe/Kale-and-Barley-Soup-1691512 (may not work)