Fresh Vegetable-beef Barley Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 1 1/2 lbs beef stew meat
• 1 small bell pepper, chopped (1/2 cup)
• -inch pieces green beans
• 3/4 cup chopped onion
• 2/3 cup uncooked barley
• 2/3 cup fresh whole kernel corn
• 1 1/2 cups water
• 1 teaspoon salt
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 (14 1/2 ounce) cans beef broth
• 2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
• 1 (8 ounce) can tomato sauce

Recipe

• 1 mix all ingredients in 3 1/2- to 6-quart slow cooker.
• 2 cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
• 3 note: if you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
• 4 you may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
• 5 rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.