BEEF BARLEY SOUP WITH LEMON

Beef Barley Soup With Lemon image

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, appetizer, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 25

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Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons kosher salt, more as needed
1 teaspoon black pepper, more as needed
2 tablespoons olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 large turnips, peeled and cut into 1/2-inch cubes
3/4 cups pearled barley
8 ounces/8 cups baby spinach or baby kale
1/4 cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)

Steps:

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
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. 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.
Return meat to the pot. 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.
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.
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. Serve with chiles, if you like.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams

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MD Bisal

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This soup is a family favorite. We make it every year for Christmas dinner.

BoryDallas CarSound

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This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are amazing.

MD Mahabub Ayan

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I've never made beef barley soup before, but this recipe was easy to follow and the soup turned out great.

Christopher Crocker

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This soup is a must-try! It's so flavorful and satisfying.

Manila Hudson

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I made this soup for my family and everyone loved it. It's a great soup for a weeknight meal.

Imran dogar

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This soup is so easy to make and it's absolutely delicious. I love the combination of beef, barley, and vegetables.

Summer Sam

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I followed the recipe exactly and the soup turned out great. It's a hearty and flavorful soup, perfect for a cold day.

Michelle Chikowero

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This soup is amazing! The beef is so tender and the barley is cooked perfectly. The broth is also very flavorful. I will definitely be making this again.

Felicita Delvalle

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I wasn't sure about the addition of lemon, but I'm so glad I tried it. It really brightens up the soup and gives it a unique flavor.

Kymani MCDONALD

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This soup is so delicious and easy to make. I love that I can just throw everything in the pot and let it simmer. It's the perfect meal for a cold winter day.

Fozia Siraj

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I've made this soup a few times now and it's always a winner. It's hearty and filling, and the flavors are amazing. I highly recommend it!

Alexandra Mejia

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This beef barley soup was a hit with my family! The broth was flavorful and the beef and barley were cooked perfectly. I also loved the addition of lemon, which gave the soup a bright and refreshing flavor.

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