Ground Beef, Spinach and Barley Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Tasty soup for the Fall. Ingredients:
12 ounces lean ground beef |
4 cups water |
14 1/2 ounces stewed tomatoes, undrained |
1 1/2 cups sliced carrots |
1 cup chopped onion |
1/2 cup quick-cooking barley |
1 1/2 teaspoons beef bouillon granules |
1 1/2 teaspoons dried thyme leaves, crushed |
1 teaspoon dried oregano leaves, crushed |
1/2 teaspoon garlic powder |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
3 cups torn torn stemmed washed spinach leaves |
Directions:
1. Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
2. Add water, stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt.
3. Bring to a boil over high heat.
4. Reduce heat to medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
5. Stir in spinach and cook until spinach starts to wilt.
6. Garnish as desired.
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