Beef Barley Soup

A delicious,warming and satisfying soup. Thank you FruGals

1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 
1 1/2 cups thinly sliced carrot 
1 1/2 cups thinly sliced celery 
2/3 cup chopped onion 
1 (8-ounce) package pre-sliced mushrooms 
2 lbs. fat-free, less-sodium beef base
8-10 cups water 
1 bay leaf 
1 cup uncooked pearl barley 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 Tbs. garlic

• Brown beef in non-stick fry pan until browned, stirring frequently. 
• Remove beef from pan and place in crockpot, 
• Add carrot, celery, onion, and mushrooms, fat-free, less-sodium beef base, water, garlic and bay leaf. 
• Cook on high heat for one hour 
• Add pearl barley then turn down to low Cook till vegetables and beef are tender. 
• Stir in salt and pepper. 
• Discard bay leaf.