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.