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Slow Cooker Beef Barley Soup
 

1½ lb. boneless lean beef, cubed  3 T vegetable oil  1 t salt  1 t ground black pepper  2 t garlic powder  4 cups beef broth  6 cups water  4 stalks celery, chopped  6 carrots, chopped  6 green onions, chopped  ½ cup chopped fresh parsley  1 cup barley  1 t dried thyme  In a skillet, over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper, and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley, and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme during the last 30 minutes. Makes 10 to 12 servings.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.