Lemony Beef, Spinach, and Barley Soup

A hearty and flavorful soup with bright lemony accents

Filled with baby spinach and seasoned with lively lemon and heady spices, this beef barley soup is lighter and brighter than many of its kind. But it still makes for a substantial, stick-to-your-ribs kind of meal. If you like a kick, don’t neglect the jalapeño at the end. It will wilt slightly from the heat of the soup, adding zip and freshness to the mix. This makes a lot of soup, but leftovers freeze well for up to 6 months.

1. Prep the beefSeason 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 beefHeat 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 aromaticsAdd 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 barleyReturn 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 pressureSeal 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 serveStir 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.

beef stew meat1 lb

- Meat

Kosher salt2 tsp

- Spices

Freshly ground black pepper1/2 tsp

- Spices

Extra-virgin olive oil2 tbsp

- Oil & Vinegar

Leeks3 small or large

- Produce

Celery stalks3 unit

- Produce

fennel bulb1 unit

- Produce

Garlic cloves4 unit

- Produce

Tomato Paste1 tbsp

- Canned Goods

ground coriander3/4 tsp

- Spices

Ground Cumin1/2 tsp

- Spices

Paprika1/2 tsp

- Spices

stock4 cup

- broth

fresh sage sprigs3 unit

- Produce

fresh rosemary sprigs2 unit

- Produce

bay leaves2 unit

- Spices

Carrots2 unit

- Produce

pearled barley3/4 cup

- Grains

baby spinach or baby kale8 oz

- Produce

Fresh Parsley1/4 cup

- Produce

lemon zest1 unit

- Produce

jalapeños or other chilies1 unit

- Produce

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Lemony Beef, Spinach, and Barley Soup

A hearty and flavorful soup with bright lemony accents