Place the barley in cold water and cook for 5 minutes. Strain through a sieve and rinse in cold water. Then cook with the broth for about 1 hour. Peel, rinse and slice the carrots. Rinse the green beans and trim. Rinse the spinach and trim. Peel the onions and cut into cubes.
30 minutes before the end of cooking, add the vegetables except for the spinach to the barley. Add the spinach 10 minutes before the end of cooking. Cut the meat into small pieces, add to the soup and heat. Season with salt, pepper, cayenne pepper and seasoning.