Ground Beef, Spinach and Barley Soup

Submitted by Chef #664721

"Tasty soup for the Fall."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

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.

Reviews

[Bizzy-Bee]

This was deeeelicious! I did everything as written except: I pre-cooked 2 slices of bacon and then quickly sauteed the veg in its fat. I crumbled the bacon on top of the finished product. YUM!

 

[mandagirl]

Great soup! I didn't have beef boullion, but did have chicken broth, so I substited that and eliminated the water. Will have to make it again with the beef.