Ground Beef, Spinach And Barley Soup - cooking recipe

Ingredients

12 ounces lean ground beef
4 cups water
14 1/2 ounces stewed tomatoes, undrained
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup quick-cooking barley
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried thyme leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
3 cups torn torn stemmed washed spinach leaves

Preparation

Cook beef in large saucepan over medium heat until no longer pink, stirring to separate; drain fat from beef.
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 medium-low. Cover and simmer 12 to 15 minutes or until barley and vegetables are tender, stirring occasionally.
Stir in spinach and cook until spinach starts to wilt.
Garnish as desired.