SLOW COOKER BEEF BARLEY SOUP

1 1/2 lb. boneless lean beef, cubed
3 Tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
4 cups beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 cup chopped fresh parsley
1 cup barley
1 tsp dried thyme

In a skillet, over medium heat, saute 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