Slow Cooker Beef Barley Soup

This is from Allrecipes.

Slow Cooker Beef Barley Soup

Original recipe makes 10 to 12 servings

Ingredients

1 1/2 pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans 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 teaspoon dried thyme

PREP 10 mins


COOK 8 hrs


READY IN 8 hrs 10 mins

Directions

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 just before serving.

I made it for Sunday dinner. Despite the fact that Brian doesn't like soup much, especially stew types, he liked this. I thought it was good, but nothing special. I didn't let it cook for 8 hours, and I used a yellow onion I sauteed a little instead of green onions. I don't know if I'll make this particular recipe again, but I will use barley more. We both enjoyed that part.

Edited 10/1/14: I had the leftovers for lunch today, three days later. It was gooood. I guess the extra time did help the flavor. If you make this, try and give it the full 6-8 hours to cook for the flavors to meld.