Beef Barley Soup With Lemon

Name: Beef Barley Soup With Lemon
Prep time: 1 min
Cook time: 3 h 30 min
Yield: 8 servings
Ingredients: 2 bay leaves; 1 pound beef stew meat, cut into 1/2-inch cubes; 1 teaspoon black pepper, more as needed; 2 carrots, peeled and cut into 1/2-inch chunks; Large pinch cayenne, optional; 3 celery stalks, diced; 1 quart beef or chicken stock; 1 fennel bulb, diced; 4 garlic cloves, finely chopped; ¾ teaspoon ground coriander; ½ teaspoon ground cumin; 8 ounces/8 cups baby spinach or baby kale; 2 teaspoons kosher salt, more as needed; 3 small or 2 large leeks, thinly sliced; Finely grated zest of 1 small lemon, plus fresh lemon juice to taste; 2 tablespoons olive oil, more as needed; ¼ cup chopped parsley; 2 parsnips, peeled and cut into 1/2-inch chunks; ¾ cups pearled barley; 2 rosemary sprigs; 3 sage sprigs; ½ teaspoon sweet paprika; 1 tablespoon tomato paste; 2 large turnips, peeled and cut into 1/2-inch cubes

Cook: 210 min

Ready: 210 min

Servings: 8 servings

Calories: 313.72

Ingredients

1 2 bay leaves
2 1 pound beef stew meat, cut into 1/2-inch cubes
3 1 teaspoon black pepper, more as needed
4 2 carrots, peeled and cut into 1/2-inch chunks
5 Large pinch cayenne, optional
6 3 celery stalks, diced
7 1 quart beef or chicken stock
8 1 fennel bulb, diced
9 4 garlic cloves, finely chopped
10 ¾ teaspoon ground coriander
11 ½ teaspoon ground cumin
12 8 ounces/8 cups baby spinach or baby kale
13 2 teaspoons kosher salt, more as needed
14 3 small or 2 large leeks, thinly sliced
15 Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
16 2 tablespoons olive oil, more as needed
17 ¼ cup chopped parsley
18 2 parsnips, peeled and cut into 1/2-inch chunks
19 ¾ cups pearled barley
20 2 rosemary sprigs
21 3 sage sprigs
22 ½ teaspoon sweet paprika
23 1 tablespoon tomato paste
24 2 large turnips, peeled and cut into 1/2-inch cubes

Directions

1
Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
2
Let mixture stand for 30 minutes to 1 hour at room temperature.
3
Heat 2 tablespoons oil in a large pot over medium-high heat.
4
Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch.
5
Drizzle in additional oil if the pan seems dry.
6
Transfer the browned meat to a paper-towel-lined plate to drain.
7
Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil.
8
Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
9
Return meat to the pot.
10
Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
11
Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
12
Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary.
13
Serve with chiles, if you like.

Nutrition per serving

313.72 Calories

39.84g Carbs

20.5g Protein

8.86g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts sesame

Beef Barley Soup With Lemon

Directions

Nutrition per serving

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Allergens