Beef Vegetable and Barley Soup

From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 3⁄4 lb lean ground beef
• 1  large onion, chopped
• 2  large garlic cloves, minced
• 3  cups cabbage, shredded
• 2  large celery ribs, sliced
• 2  large carrots, peeled and sliced
• 1⁄3 cup pearl barley
• 1  cup potato, peeled and cut into 3/4inch cubes
• 5  beef bouillon cubes
• 2  teaspoons dried thyme leaves
• 1  teaspoon dried basil leaves
• 1  teaspoon chili powder
• 1  teaspoon paprika
• 1⁄2 teaspoon mustard powder
• 2  bay leaves
• 1⁄4 teaspoon black pepper
• 6  cups water
• 1 (16 ounce) can stewed tomatoes, added at end
•  salt, to taste added at end (optional)

Directions

1. In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
2. In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
3. Cover and cook on low 7-9 hours or until barley is tender.
4. When barley is tender add tomatoes. Cook an additional 10 minutes.
5. Add salt, if desired.