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Beef Vegetable and Barley Soup

3/4 lb Ground Round
1 lg Onion -- chopped
2 lg Garlic Cloves -- minced
3 c Cabbage -- shredded
2 lg Celery Stalks -- sliced
2 lg Carrots -- peeled and sliced
1/3 c Pearled Barley
1 c Potato Cubes -- peeled
5 Beef Bouillon Cubes
2 ts Dried Thyme Leaves
1 ts Dried Basil Leaves
1 ts Chili Powder
1 ts Paprika
1/2 ts Dry Mustard Powder
2 Bay Leaves
1/4 ts Black Pepper
6 c Water
1 cn Stewed Tomatoes, (Reduced-Sodium/Regular)
Salt, To Taste -- optional

In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Turn out meat mixture onto large plate lined with paper towels to absorb any excess fat.

In large slow cooker, combine cabbage, celery, carrots, barley, potatoes, bouillon cubes, thyme, basil, chili powder, paprika, mustard, bay leaves, and pepper. Add beef and onion mixture. Add water. Cover and cook on low 7 to 9 hours or until barley is tender. Add tomatoes. Cook an additional 10 minutes Add salt, if desired.

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