Beef Barley Soup with Spinach

Spinach adds a fresh boost to this beefy soup that's just as classic as it is chock-full of flavor.

  • 4
    hrs
  • 8
    SERVINGS
  • 248
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
  • 5 cups water
  • 1 package (.9 to 1.43 ounces) dry onion-mushroom soup mix
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup medium pearled barley
  • 4 cups loosely packed fresh baby spinach

Cooking:

  1. Combine beef, water, soup mix, thyme, salt and pepper in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 60 minutes.

  2. Stir in barley; bring to a boil. Reduce heat; continue simmering, covered, 45 minutes to 1 hour or until beef is fork-tender and barley is tender. Stir in spinach; cover and remove from heat. Let stand 5 minutes. Season with salt and pepper, if desired.

Nutrition Information

Butcher Counter

Beef Barley Soup with SpinachStew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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