Vegetable Beef Soup

Ingredients

• 1 boneless beef chuck roast (2-1/2 to 3 pounds)
• 4 quarts water
• 1 cup medium pearl barley
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped celery
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1-1/2 cups chopped carrots
• 1 package (16 ounces) frozen mixed vegetables
• 1/4 cup minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt