This soup will turn kale haters into kale converts. The cooking of the kale partnered with the savory spices softens the texture and bitterness of the kale. We recommend using Tuscan (Dino) kale which is the least bitter. Curly kale is another good option. This recipe is inspired by the queen, Giada's Turkey Kale Soup. We like our version a whole lot better with the swap of ground chicken for turkey and use of barley and beans to bump up the fiber and heartiness.
PrintKale Barley Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 7 servings 1x
- Category: Soup
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 teaspoon garlic, minced
- 5 shallots, minced
- 2 cups carrots, diced
- 1 red bell pepper, diced
- 1 pound extra lean ground chicken
- 1 Tablespoon Herbes de Provence
- 5 cups chicken bone broth
- 1 (15.5 ounce) can Great Northern beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup barley, cooked
- 6 cups Tuscan kale, de-stemmed and roughly chopped
- 1 teaspoon salt + extra to taste
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot. Add garlic, shallots, carrots and bell pepper and cook for 5 minutes until softened.
- Add chicken and cook until no longer pink. Add herbs and cook for 1 minute until fragrant.
- Add broth, beans, tomatoes and barley to the pot and bring to a boil.
- Stir in kale, salt and pepper. Reduce heat to medium-low. Cover the pot and simmer for 15 minutes. Salt to taste and serve.
Nutrition
- Serving Size: 14.4 ounces
- Calories: 331
- Sugar: 8 g
- Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 35 g
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