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
Combine beef, water, soup mix, thyme, salt and pepper in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 60 minutes.
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.
Nutrition information per serving: 186 Calories; 54 kcal Calories from fat; 6 g Total Fat; 2 g Saturated Fat; 3 g Monounsaturated Fat; 57 mg Cholesterol; 220 mg Sodium; 9 g Total Carbohydrate; 2.6 g Dietary Fiber; 21 g Protein; 2.9 mg Iron; 3.2 mg Niacin; 0.2 mg Vitamin B6; 1.8 mcg Vitamin B12; 4.5 mg Zinc; 14.2 mcg Selenium; 75.7 mg Choline;