Rustic Pork and Barley Soup!

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Rustic Pork and Barley Soup

Rustic Pork and Barley Soup!

By: Kecia’s flavor Breakthrough!
Soup!! YEP SOUP! I love this time of year for the soups I can make. I am so lucky I married a man who loves soup as much as I do! I am calling this rustic because of the chop and choice vegetables. I have a pork tenderloin sitting in the fridge today and it is cool outside, so I thought soup! Maybe with some really nice crusty bread.

Serves 6 – 8

Ingredients

Ingredients:

  • 2 tbsp. olive oil
  • 1 pork tenderloin, cubed (great use for left overs)
  • 1 onion, julienned
  • 2 stalks celery chopped
  • 2 carrots, chopped
  • 2 – 3 cloves garlic, sliced
  • 3 cups kale, julienned
  • 1 cup diced tomatoes
  • 1 cup small red beans (I used canned tonight for time purposes)
  • 3/4 cup pearl barley
  • ¼ cup marsala wine
  • 6 – 8 cups beef broth
  • 2 tsps. Rosemary
  • 1 tsp. sage
  • 1 tsp. savory
  • 2 tsp. oregano
  • Kosher salt to taste
  • Coarse ground black pepper to taste

Veggies

In a large stockpot or Dutch oven heat olive oil over medium heat, add onion, celery and carrots. Cook until onion becomes slightly translucent.

Garlic

Add garlic and cook an additional minute.

Kale

Next put in the kale and stir.

Rest in

Add the rest of the ingredients to the pot.

Broth

Bring to a boil, reduce heat and simmer for about 40 minutes or until barley is cooked and vegetables are tender.

Rustic Pork and Barley Soup!

Serve with a nice loaf of crusty bread.

 

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6 Comments

  1. John

    Made it tonight…. for 2… used an off cut center cut pork chop 1 inch thick you know the strange one in the multi pack… Deep sear with a nice fajita rub then followed the recipe oop no i doubled the marsala and used a homemade pork broth… yummmy might not need cuddles….

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