Hearty Beef & Barley Soup with Cracked Pepper

1 kg stewing beef, chopped into bite-size
2 tbsp. extra-virgin olive oil
2 cups organic carrots, chopped
1 large organic onion, chopped
2 cups diced organic rutabega
3 cloves organic garlic, chopped
1 cup organic celery, chopped
2 tsp. Celtic sea salt
1 organic zucchini, chopped
10-12 cups water
2 Tbsp. tamari
1 - 3" piece wakame
1/2 tsp. Thyme
few drops Louisiana Gold
lots of cracked black pepper
1 cup pearl barley  

Over medium heat, sauté onion, garlic and beef in extra-virgin olive oil.  When beef is browned, add barley.  Sauté a couple of minutes.  Add sea salt and water.  Throw in chopped vegetables and remaining seasonings.

Bring to a boil and let simmer on medium-low heat for about an hour.

Want to use a crockpot? Over medium heat, sauté onion, garlic, and beef in extra-virgin olive oil.  Meanwhile, add all the other ingredients into the crockpot on medium heat.  When the beef is browned, add the beef, onion, garlic mixture to the crockpot.  Simmer for 2-3 hours or until desired flavour.