|
12 ounces lean ground beef 4 cups water 1 can ( 14 1/2 ounces) stewed tomatoes, undrained 1 1/2 thinly sliced carrots 1 cup chopped onion 1/2 cup pearled barley ( pre-cooked or milled for quick cooking) 1 1/2 tsp. beef bouillon granules 1 1/2 tsp. dried thyme leaves 1 tsp.dried oregano leaves 1/2 tsp.garlic powder 1/4 tsp. black pepper 1/4 tsp. salt 3 cups torn stemmed washed spinach leaves |
|
Cook beef in large saucepan over medium heat until no longer pink,stirring to separate meat. Drain. Add water,stewed tomatoes with juice, carrots, onion, barley, bouillon granules, thyme, oregano, garlic powder, pepper and salt. Bring to a boil over high heat. Reduce heat to meduim-low. Cover and simmer 15 to 20 minutes or until barley and vegtables are tender, stirring occasionally. Stir in spinach, cook until spinach starts to wilt. Makes 4 servings |