- 1 lb lean ground beef
- 1 large onion, chopped
- 3 celery ribs, sliced into 1/4″ slices
- 3 carrots, peeled and sliced into 1/4″ slices
- 1 red pepper, diced
- 5 cups water
- 2 tbsp beef bouillon
- 1 tbsp parsley flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1 bay leaf
- 1/2 cup medium pearled barley
Brown ground beef in a medium non-stick skillet over medium-high heat until no longer pink.
Add beef to a large slow cooker. Mix in all remaining ingredients except barley. Cover and cook on low for 7-9 hours or on high for 4-5 hours. During last hour of cooking, add barley and continue cooking for remaining time. Remove bay leaf before serving.
6 servings