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Beef Barley Soup with Lemon
Ingredients
  • 1 pound beef stew meat, cut into ½-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
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ 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 ½-inch chunks
  • 2 parsnips, peeled and cut into ½-inch chunks
  • 2 large turnips, peeled and cut into ½-inch cubes
  • ¾ cups pearled barley
  • 8 ounces/8 cups baby spinach or baby kale
  • ¼ 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)
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