Beef Barley Soup

    2 pounds beef stew meat cut into ½ inch pieces
    1 large onion, chopped
    3 ribs celery, cut into ½ inch pieces
    3 carrots, cut into ½ inch pieces
    1 small red pepper, chopped
    5 cups water
    2 tablespoons instant beef bouillon
    2 tablespoons minced parsley
    1 teaspoon salt
    ½ teaspoon pepper
    ½ teaspoon basil
    1 bay leaf
    ½ cup medium pearled barley

  1. Combine all ingredients, except barley, in slow cooking pot. Cover and cook at setting #3 (low) for 7 to 9 hours or at setting #5 (high) for 4 to 5 hours.
  2. During last hour of cooking, add barley and continue cooking at same heat setting. Remove bay leaf before serving. Reduce heat to setting #2(low) for serving.