Ground Beef Spinach and Barley Soup
Cozy up with a bowl of hearty Ground Beef Spinach and Barley Soup, a wholesome recipe that blends tender ground beef, nutrient-rich spinach, and chewy barley into a satisfying, one-pot wonder. This comforting soup is packed with vibrant vegetables like carrots, celery, and onions, simmered to perfection in a rich beef broth seasoned with dried thyme and smoked paprika for a smoky, savory kick. Quick to prepare and perfect for meal prep, it’s an ideal choice for busy weeknights or cozy weekends. Serve hot with a sprinkle of fresh parsley for a nourishing, flavorful meal that feeds both body and soul. This protein-packed, fiber-rich soup is as delicious as it is nutritious!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 6 cups Beef broth or stock
- 1 cup Tomatoes, diced (canned or fresh)
- 1 cup Barley
- 4 cups Fresh spinach, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water (if needed to thin soup)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the beef broth and diced tomatoes, then stir to combine.
Add the barley, dried thyme, smoked paprika, bay leaf, salt, and black pepper to the pot. Bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover, and let the soup simmer for 30-35 minutes, or until the barley is tender and cooked through.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
Taste the soup and adjust the seasonings as needed. Add up to 1 cup of water if the soup needs to be thinned out.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 8682 mg | 377% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 29.5 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 600 mg | 46% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5238 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
