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Ingredients
  • 1 cup dried navy beans
  • 1 tablespoon olive oil
  • ½ pound boneless chuck eye roast, trimmed and cut into ½-inch cubes
  • 1 ½ cups chopped onion
  • 1 ¼ cups sliced carrot
  • 1 cup chopped celery
  • 4 cups lower-sodium beef broth
  • 3 cups water
  • ½ cup uncooked pearl barley
  • 1 teaspoon thyme leaves
  • ¼ teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 4 cups thinly sliced kale
  • 1 teaspoon balsamic vinegar
  • 6 teaspoons shredded fresh Parmesan cheese
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