BEEF BARLEY SOUP

I got this recipe a few years ago in one of Steve's monthly Health Newsletters. It was noted as being from allrecipes.com.

1 1/2 lbs boneless lean beef cubed

3 tbsp vegetable oil

1 tsp salt

1 tsp black pepper

2 tsp garlic powder

3 cans (10.5-oz each) beef broth

6 cups water

4 celery stalks, chopped

6 carrots, chopped

6 green onions, chopped

1/2 cup fresh parsley

1 cup barley

1 tsp dried thyme

In a skillet over medium heat, sauté beef in the oil until browned, about 5 minutes. Stir in the salt, pepper and garlic powder. Transfer to a slow cooker. Add a little of the water to skillet to pick up the browned bits and add to cooker. Stir in the remaining water, vegetables, parsley and barley. Cover and cook on low setting 6 to 8 hours or until meat, veggies and barley are tender. Add the thyme just before serving.

file photo for reference