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. ---------------------------------------------------------------------------
Nutrition
Ingredients
