the bacon into half inch pieces.
heat the oil in a dutch oven over medium heat and add in the bacon.
mince the garlic and dice the onion and add them to the pot.
cut up the beef into in inch pieces, and add them in.
while they are cooking, chop your carrots and celery.
when the onions are soft and the meat has some color, add in the carrots, celery, tomatoes, beef broth, herbs, salt, pepper and barley.
rinse and drain the spinach. press out the water and add it to the soup.
bring this all to a gentle boil, reduce the heat to low, cover and simmer for 1 hour.
after an hour, peel and cut 