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.

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

Instructions

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.