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cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
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
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