Beef Vegetable and Barley Soup

• 12 ounces ground beef
• 1 12 quarts beef stock
• 1 (14 1/2 ounce) can stewed tomatoes
• 3 cups shredded cabbage
• 1 cup cubed peeled potato
• 1 cup diced onion
• 12 cup sliced celery
• 12 cup sliced carrot
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon basil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 12 teaspoon dry mustard
• 2 bay leaves
• 13 cup quick-cooking barley
• salt and pepper

1. Cook beef over medium heat until browned.
2. Combine beef and remaining ingredients, except barley salt and pepper, in slow cooker.
3. Cover and cook on low for 6-8 hours, adding barley during the last 30 minutes.
4. Discard bay leaves.
5. Season to taste with salt and pepper.

ground beef, beef stock, tomatoes, cabbage, potato, onion, celery, carrot, garlic, thyme, basil, chili powder, paprika, mustard, bay leaves, barley, salt

Taken from www.food.com/recipe/beef-vegetable-and-barley-soup-467475 (may not work)