Beef Barley Soup with Spinach

Name: Beef Barley Soup with Spinach
Total time: 2 h 5 min
Yield: 8
Cuisine: American
Ingredients: Stew Meat; water; dry onion soup mix; dried thyme leaves; salt; pepper; pearl barley; fresh baby spinach

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

Cook Time: 2 hrs 5 mins

Servings: 8

Ingredients: 8

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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

Preparation

Step 1

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

248 Calories

0 %*

3g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 248 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 76 mg Cholesterol; 294 mg Sodium; 13 g Total Carbohydrate; 3.5 g Dietary Fiber; 29 g Protein; 3.9 mg Iron; 4.2 mg NE Niacin; 0.3 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 6 mg Zinc; 18.9 mcg Selenium; 100.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.