Beef Barley Soup

1 1/2 pounds boneless lean beef, cubed
3 Tbs. vegetable oil
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
3 (10.5-oz.) cans beef broth
6 C. water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
1/2 C. chopped fresh parsley
1 C. barley
1 tsp. dried thyme
Directions

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 just before serving.
Makes 10 to 12 servings.