Southern California usually has a climate much like the South of France, but last week we were pounded by torrential rainstorms. My thoughts turned to more pleasant weather and last summer’s trip to Provence. Fields of fragrant purple lavender humming with bees growing next to fields of golden barley. It was almost surreal, like something from a dream.
We were in Provence for a photography workshop. One of the highlights was shooting the lavender fields. Rolling hills, oceans of lavender as far as you could see. This photo was taken late in the afternoon. After a sunny morning the sky turned gray and I thought for sure the light was gone for shooting any more that day. We were standing in this field hoping and waiting for the light to change. It finally did, and this shot captures the dramatic sky, beautiful field, and the rocky soil.
But back to reality… I needed a warming, comforting soup for both my clients and family to ward off the chilly, wet weather. Thoughts of French Market Vegetable Beef soup came to mind. It combines two elements of that lovely Provence afternoon – a lavender herb blend and barley.
French Market Vegetable Beef Soup is a meal in itself. Just add a whole grain crusty roll for a satisfying lunch or dinner. It’s got everything from the market in it – chunks of beef, carrots, onions, celery, tomatoes, pearled barley, corn, green beans, red wine, potatoes, Herbs de Provence and paprika all in a rich beef broth. Be sure to add the parsley at the end. It adds a nice fresh garden flavor and color.
Don’t let the list of ingredients deter you from trying this hearty soup. Once your prep work is done it goes together quickly as it’s made in a pressure cooker. If you don’t have a pressure cooker, it’s a terrific tool to add to your kitchen collection. I use Fagor pressure cookers. For more information go to http://www.fagoramerica.com/cookware. When the lid is secured and you’ve brought it to high pressure it only takes eight minutes to complete. Another positive is that it freezes well. So make a big pot and if you don’t eat it all within a couple of days freeze what you have left over.
If you don’t have a pressure cooker, cook soup in a large heavy pot or Dutch oven and simmer over low heat, covered, until the vegetables are tender and the flavors are blended. It will just take longer than the pressure cooker version.
A few notes on the ingredients – for the beef broth and rich beef flavor I use Superior Touch’s ” Better Than Bullion” food base, low sodium style. You can buy it at most grocery stores. Here is their website: http://www.superiortouch.com/retail
For seasoning I use a traditional dried herb blend called Herbs de Provence. These are the herbs that typically bloom in the hillsides of Southern France in summer months. The blend often includes thyme, rosemary, lavender, fennel, sage, marjoram and savory. One mix I like is from Penzeys which adds a few other herbs to the blend: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysherbesdepro.html
If you’ve never used Herbs de Provence, it’s great for roast chicken and pork, stews, roasted red potatoes, vegetables and many other recipes. It’s always in my herb and spice arsenal. Last summer in France we saw it packaged in little terracotta jars and printed cotton bags in every village and market we visited.
If cooking with barley is new to you, pearled barley grains have had the outer layer polished off or pearled. Pearled barley lends a nice chew and healthy addition to this soup. In my mind I see those fields of golden barley growing next to fields of lavender in Provence.
Adding frozen vegetables pumps up the vegetable content, texture and healthy profile of the soup. For mixed frozen vegetables I use Trader Joe’s Organic Foursome (http://www.traderjoes.com/index.html) which includes corn, carrots, green beans, peas. For the beef I use about 3/4 quarters of a pound of top sirloin. I’m not much of a meat eater so I pick the meat out and give it to my husband. I love the vegetables and rich broth. If you are big meat eaters, use the full pound.
You can make a single batch of soup in an 6 or 8 quart pressure cooker. With a 10 quart model a double batch can be made. Either way, freeze part of it for that next rainy day and think of lovely visions of the South of France.
French Market Vegetable Beef Soup & Provence (pressure cooker)
This recipe is done in a pressure cooker. If you don’t have one, use a large heavy saucepot or Dutch oven and follow the directions as for the pressure cooker. Instead of cooking on high pressure, simmer soup over low heat covered with a lid until all vegetables are tender and flavors are incorporated. Start to finish in a pressure cooker, this recipe can be done in 45 minutes. It will keep for a few days in the refrigerator, or it freezes beautifully.
Serves 6
Ingredients
3/4 – 1 pound top sirloin cut into small cubes, about 3/4″
2 tablespoons olive oil
1 medium onion, diced small
3 large garlic cloves, minced or pressed
1/2 cup dry red wine
4 1/2 cups water
1 generous tablespoon Better than Bouillon, low sodium (NOT bouillon cubes)
2 teaspoons Herbs de Provence
2 teaspoons paprika
1 large bay leaf
1-14 ounce can petite diced tomatoes, juice and all
2 medium carrots, peeled, diced small
2 celery stalks, peeled, diced small
2 medium red potatoes, skin on, diced medium
1/4 cup pearled barley (optional but good)
6-8 ounces mixed frozen vegetables (green beans, corn, peas and carrots)
1/4 cup fresh chopped parsley
fresh black pepper, to taste
Parmesan cheese as desired for topping
Directions:
1) Set a pressure cooker over medium to medium-high heat and brown meat in olive oil. Set meat aside. If you do not have a pressure cooker, brown the meat in a large saucepan or other heavy pot and follow the rest of the directions. Instead of cooking at high pressure, simmer over low heat with a lid on until all vegetables are tender and the flavors are incorporated.
2)vSauté onions until soft and translucent, add garlic and cook 1 minute more. Add wine to deglaze pan and reduce wine by half. Add all remaining ingredients, water through potatoes and the browned meat as well.
4) Lock lid in place and bring up to high pressure; set timer for eight minutes.
5) Bring pressure down by the quick release method, moving the pot to the sink and running cool water over it. You will hear the pressure release in about 20 seconds. Remove bay leaf and stir in frozen vegetables and parsley.
6) Garnish with cheese and enjoy
Other helpful links:
If you do not have a pressure cooker, it’s a great addition to your kitchen. I like Fagor. Here’s a link to Sur La Table for the 8-quart pressure cooker. If you have a big family or want to ry pressure canning, here is the 10-quart model. For a couple or single person, there is also a 6-quart model.
Subscribe via RSS or
This post contains links to Affiliate Programs, where I may receive a small commission for any purchases.
{ 4 comments… read them below or add one }
Perfect dessert for Valentine’s Day,it looks scrumptious.
Fabulous Blog site and the photos are incredible. I love the photo of the Vegetable, Beef and Barley soup ingredients. That is a soup I will definitely make for my own clients and also have my home chef students make as well. Do you spend time making beef stock from scratch, or do you find that the Better than Bouillon is just as flavorful? Thanks for this blog. It is fantastic. I could use some education and practice taking creatively correct food photos!!!
Hi Eileen! Thanks for the nice comments. It is a fantastic soup. The BTB gives a very rich, deep flavor. If you can get the new low sodium version that’s good too (less salt). I don’t usually make homemade stock/broth for this. If you prefer to use stock/broth versus BTB I’d double the amount of liquid – 4 1/2 cups to 9 cups – then reduce it to half to intensify the flavors. I do that when I make beef short ribs in the pressure cooker and it works great for big flavor. The best brand I have found it called “Stock Options”. It comes frozen and is just like homemade. Please comment back and let everyone know how it came out!
Hi Chef Sally…
I became interested in preparing more Gallic dishes ever since finding out about my own French blood. I tried out your French Market Vegetable Beef Soup Provencal. It is a real blue ribbon recipe! I enjoyed this tremendously, and I even made some for my friend for her birthday. She asked me if I’d taken gourmet classes! Thank you very much for this wonderful soup.