Beef and Barley Soup with Spinach
This delicious soup will be a new favorite of yours. Beef, barley, vegetables and fresh spinach combine to create and amazing dinner idea for family and friends.
Ingredients
1 1/2 pounds chucks roast cut into 1/2 inch cubes
8-10 cups beef stock
1 bay leaf
1 small onion, chopped
3 celery stocks, chopped
1 can diced tomatoes, 14.5 ounce can
2 cups chopped assorted vegetables
2 cups fresh spinach leaves
1 cup quick cook barley
vegetable oil
salt and pepper to taste
Instructions
1
In your pressure cooker, add the 1/2 inch cubes of chuck roasts and enough vegetable oil to lightly coat the bottom of the pan. Brown the beef for about 5 minutes.
2
Add the beef stock and bay leaf to the pressure cooker and pressure cook for about 45 minutes to make sure the beef is fork tender.
3
Depressurize your pressure cooker according to the manufacturers directions and remove the lid.
4
To the pressure cooker, add the chopped onion, celery, can of diced tomatoes, assorted vegetables, fresh spinach leaves and the quick cook barley. Simmer for an additional 10 minutes or until the barley is tender. Remove from the heat, serve with some fresh Rhodes rolls and enjoy!
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