Recipe: Beef Barley Soup with Spinach

BEEF BARLEY SOUP WITH SPINACH

2 1/2 pounds beef for stew, cut into 1-inch cubes
1 (0.9 to 1.43 oz) pkg dry onion-mushroom soup mix
1 teaspoon dried thyme
5 cups water
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup medium pearled barley
4 cups fresh baby spinach

Combine beef, soup mix, thyme, 5 cups water, 1/2 tsp salt and 1/4 tsp 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.

Makes 6 to 8 servings
Source: Wisconsin Beef Council, Inc.