Not familiar with pearl barley? Look for it next to the rice at your local supermarket to use in this Beef and Barley Soup.
Coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat until brown; drain off fat.
In a 3-1/2- or 4-1/2-quart slow cooker combine the meat, water, soup, carrot, barley, and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Season to taste with salt and black pepper. Makes 4 main-dish servings (6 cups).