Beef Barley Soup with Spinach

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

  • 4
    hrs
  • 8
    SERVINGS
  • 250
    Cal
  • 29 g
    Protein

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

Cooking:

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

  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.

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 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, Selenium, and Choline; and a good source of Dietary Fiber, and Vitamin B6.

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