Soups offer a chance to be creative. This is a chunky soup, ideal for a quick lunch. You won’t believe how easy it is to make! Thanks to the ground beef, tomato, carrots, spinach and other seasonings and ingredients this is a really delicious family meal. Enjoy Barley,Spinach and Ground Beef Soup
1 cup thinly sliced carrots
4 cups water
1 clove garlic, mashed
12 ounces lean ground beef
1 ½ teaspoon dried thyme leaves, crushed
1 cup chopped onion
½ cup quick cooking barley
1 teaspoon dried oregano
¼ teaspoon black pepper
1 teaspoon beef bouillon granules
1/8 teaspoon kosher salt
3 cups torn stemmed spinach leaves (optional)
1 can stewed tomatoes, undrained
DIRECTIONS for Barley and Ground Beef Soup
First, in a large nonstick skillet, brown beef 5-8 minutes over medium heat,turning as needed with wooden spoon until beef is cooked. Then,drain fat.
Add water, tomatoes, carrots, onion, barley, garlic, bouillon, thyme, oregano, pepper and kosher salt.
Bring the soup to a low, then reduce the heat to a simmer. Cover and cook for 15 – 20 minutes or until barley and vegetables are nice and tender, again stirring occasionally.
Stir in spinach and cook just until spinach starts to wilt. Cook spinach for only a minute until they lose their crispiness. Ladle soup into individual bowls and serve hot.Adjust the seasoning and Enjoy
- First thing to remember, fresh spinach cook very quickly. Add spinach to this soup just before serving.
- As with any soup, the seasonings are completely adjustable Add more salt, more pepper, less pepper, more thyme, add some oregano, add more or less-whatever you like.
- You can use orzo instead of barley.
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