2 lg. celery stalks
2 med. carrots
1 (8 oz.) pkg. mushrooms
1 med. onion
2 tbsp. light corn oil spread
2 (14 1/2 oz.) cans beef broth
3/4 c. barely
1/4 tsp. pepper
1/2 bunch spinach, thinly sliced

Thinly slice celery, carrots and mushrooms; chop onion. In 4 quart saucepan over medium heat, cook first 4 ingredients in corn oil. Cook until lightly browned, 6-10 minutes.