1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 celery ribs, finely chopped
1/2 cup water
1-1/2 to 2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup soft bread crumbs
1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking into crumbles; drain. Add to a 3-qt. slow cooker. In same skillet, melt butter over medium-high heat. Add barley, cook and stir until lightly browned, 3-5 minutes. Add to slow cooker. Stir in the carrots, tomatoes, soup, celery, water, salt, pepper, chili powder and bay leaf. Sprinkle with bread crumbs and cheese.
Cover and cook on high for 4 hours or until heated through and barley is tender. Discard bay leaf before serving.