A comforting and flavorful soup perfect for any day.
Chop the red bell pepper and yellow onion into small pieces.
Uniformly chopped vegetables ensure even cooking.
Add the chopped vegetables, pearl barley, water, salt, dried thyme, black pepper, garlic powder, canned diced tomatoes, tomato sauce, and stew beef into the slow cooker.
Layer the ingredients for better flavor distribution.
Cover the slow cooker and set it to low heat. Cook for 8 hours or until the beef is tender and the barley is cooked.
Avoid opening the lid during cooking to maintain consistent temperature.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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