Beef Barley Soup with Spinach
Recipe courtesy of The Beef Checkoff.
2 1/2 pounds beef for stew, cut into 1-inch pieces
1 (0.9 to 1.43-ounce) package dry onion-mushroom soup mix
1 teaspoon dried thyme
5 cups water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup medium pearled barley
4 cups fresh baby spinach
- Combine beef, soup mix, thyme, water, salt and pepper in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
- Stir in barley; simmer, covered, 45 minutes to 1 hour or until barley is tender and beef is fork-tender. Stir in spinach; remove from heat. Let stand, covered, 5 minutes to wilt spinach.
Makes 6 servings.
Recipe and photograph courtesy of The Beef Checkoff.