Strain leftover beef stock from crock pot into a large sauce pan
Add low sodium beef stock, salt, pepper, garlic and mix well. Taste and make adjustments.
Add celery, carrot, onion, garlic, tomato, beans, brisket and bay leaves. Mix well.
Bring to a low boil, cover and cook for 30-45 minutes or until the veggies reach your desired tenderness..
While the soup is cooking, in a separate, small, sauce pan, add the barley and ½ cup water. Bring to a boil, reduce heat to simmer, cover and cook according to package instructions, about 20 minutes.
Once the soup is done cooking, remove bay leaves, stir in the barley.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/brisket-vegetable-barley-soup/