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Lemony Beef, Spinach, and Barley Soup

soup

Lemony Beef, Spinach, and Barley Soup

A hearty beef, spinach, and barley soup, lightened up with lemon and spices. Perfect for dinner or leftovers.

Prep

20 min

Cook

45 min

Total

65 min

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Ingredients

Serves10

Lemony Beef, Spinach, and Barley Soup

  • 1.6667 lb beef stew meat (cut into ½-inch cubes)
  • 3.3333 tsp Kosher salt (divided, plus more as needed)
  • 0.8333 tsp Freshly ground black pepper (plus more as needed)
  • 3.3333 tbsp Extra-virgin olive oil (plus more as needed)
  • 5 small or large Leeks (white and light green parts, halved lengthwise and thinly sliced into half moons)
  • 5 unit Celery stalks (diced (save the leaves for garnish))
  • 1.6667 unit fennel bulb (diced)
  • 6.6667 unit Garlic cloves (finely chopped)
  • 1.6667 tbsp Tomato Paste
  • 1.25 tsp ground coriander
  • 0.8333 tsp Ground Cumin
  • 0.8333 tsp Paprika
  • 6.6667 cup stock (beef, chicken, or vegetable)
  • 5 unit fresh sage sprigs
  • 3.3333 unit fresh rosemary sprigs
  • 3.3333 unit bay leaves
  • 3.3333 unit Carrots (cut into ½-inch chunks)
  • 1.25 cup pearled barley
  • 13.3333 oz baby spinach or baby kale (8 cups)
  • 0.4167 cup Fresh Parsley (chopped)
  • 1.6667 unit lemon zest (finely grated zest of 1 large lemon, plus fresh lemon juice to taste)
  • 1.6667 unit jalapeños or other chilies (thinly sliced, seeded if desired, for serving)
Servings: 10−+
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Cooking Instructions

  1. 1

    Prep the beef

    Season the beef with 1 teaspoon of the salt and the pepper. Let it stand at room temperature for 30 minutes to 1 hour.
  2. 2

    Brown the beef

    Heat the oil in the pot of an electric pressure cooker set to sauté. Add the beef in batches, turning occasionally, until lightly browned (5 to 7 minutes per batch). Drizzle in more oil if the pot seems dry. Transfer the beef to a plate as it browns.
  3. 3

    Cook the aromatics

    Add the leeks, celery, fennel, and garlic to the pot; cook until soft (about 8 minutes). Push the vegetables to one side, and if the pot looks dry, add a bit more oil. Add the tomato paste, coriander, cumin, and paprika to the cleared spot, and cook until the tomato paste is darkened and caramelized (about 1 minute). Stir the vegetables and tomato paste together.
  4. 4

    Add the liquids and barley

    Return the beef to the pot. Add ½ cup water and let it come to a simmer, scraping up the bottom of the pot to remove the brown bits. Add the stock. Tie the sage, rosemary, and bay leaves into a bundle using kitchen string, and drop it into the pot. Stir in the carrots, barley, and the remaining 1 teaspoon salt.
  5. 5

    Cook under pressure

    Seal the pot and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Uncover the pot, and pull the herb bundle out. Discard the herbs.
  6. 6

    Finish and serve

    Stir the spinach and parsley into the pot; cook until wilted (2 to 3 minutes; kale might take longer). Stir in the lemon zest and juice. Adjust seasoning with salt, pepper, and lemon juice as needed. Serve with chilies if desired.

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Lemony Beef, Spinach, and Barley Soup

A hearty and flavorful soup with bright lemony accents

Prep: 20 min · Cook: 45 min · Total: 65 min · Servings: 10

Ingredients

Lemony Beef, Spinach, and Barley Soup

  • 1.6667 lb beef stew meat (cut into ½-inch cubes)
  • 3.3333 tsp Kosher salt (divided, plus more as needed)
  • 0.8333 tsp Freshly ground black pepper (plus more as needed)
  • 3.3333 tbsp Extra-virgin olive oil (plus more as needed)
  • 5 small or large Leeks (white and light green parts, halved lengthwise and thinly sliced into half moons)
  • 5 unit Celery stalks (diced (save the leaves for garnish))
  • 1.6667 unit fennel bulb (diced)
  • 6.6667 unit Garlic cloves (finely chopped)
  • 1.6667 tbsp Tomato Paste
  • 1.25 tsp ground coriander
  • 0.8333 tsp Ground Cumin
  • 0.8333 tsp Paprika
  • 6.6667 cup stock (beef, chicken, or vegetable)
  • 5 unit fresh sage sprigs
  • 3.3333 unit fresh rosemary sprigs
  • 3.3333 unit bay leaves
  • 3.3333 unit Carrots (cut into ½-inch chunks)
  • 1.25 cup pearled barley
  • 13.3333 oz baby spinach or baby kale (8 cups)
  • 0.4167 cup Fresh Parsley (chopped)
  • 1.6667 unit lemon zest (finely grated zest of 1 large lemon, plus fresh lemon juice to taste)
  • 1.6667 unit jalapeños or other chilies (thinly sliced, seeded if desired, for serving)

Instructions

  1. Prep the beef — Season the beef with 1 teaspoon of the salt and the pepper. Let it stand at room temperature for 30 minutes to 1 hour.
  2. Brown the beef — Heat the oil in the pot of an electric pressure cooker set to sauté. Add the beef in batches, turning occasionally, until lightly browned (5 to 7 minutes per batch). Drizzle in more oil if the pot seems dry. Transfer the beef to a plate as it browns.
  3. Cook the aromatics — Add the leeks, celery, fennel, and garlic to the pot; cook until soft (about 8 minutes). Push the vegetables to one side, and if the pot looks dry, add a bit more oil. Add the tomato paste, coriander, cumin, and paprika to the cleared spot, and cook until the tomato paste is darkened and caramelized (about 1 minute). Stir the vegetables and tomato paste together.
  4. Add the liquids and barley — Return the beef to the pot. Add ½ cup water and let it come to a simmer, scraping up the bottom of the pot to remove the brown bits. Add the stock. Tie the sage, rosemary, and bay leaves into a bundle using kitchen string, and drop it into the pot. Stir in the carrots, barley, and the remaining 1 teaspoon salt.
  5. Cook under pressure — Seal the pot and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Uncover the pot, and pull the herb bundle out. Discard the herbs.
  6. Finish and serve — Stir the spinach and parsley into the pot; cook until wilted (2 to 3 minutes; kale might take longer). Stir in the lemon zest and juice. Adjust seasoning with salt, pepper, and lemon juice as needed. Serve with chilies if desired.