Vegetable Beef Barley Soup

• 1 teaspoon seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3 cups water
• 3 medium potatoes, peeled and diced
• 1 cup sliced fresh carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 teaspoon beef bouillon granules
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8-1/2 ounces) peas, drained
• 1 cup tomato juice
• 3/4 cup medium pearl barley
• 1/2 teaspoon salt

1. In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain.
2. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender.
3. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

salt, onion powder, garlic, beef stew meat, canola oil, water, potatoes, carrots, celery, onion, beef bouillon granules, whole kernel corn, tomatoes, peas, tomato juice, pearl barley, salt

Taken from www.tasteofhome.com/recipes/vegetable-beef-barley-soup/ (may not work)