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
- 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
In a large stockpot or Dutch oven heat olive oil over medium heat, add onion, celery and carrots. Cook until onion becomes slightly translucent.
Add garlic and cook an additional minute.
Next put in the kale and stir.
Add the rest of the ingredients to the pot.
Bring to a boil, reduce heat and simmer for about 40 minutes or until barley is cooked and vegetables are tender.
Serve with a nice loaf of crusty bread.