Fresh Vegetable-Beef Barley Soup - cooking recipe

Ingredients

1 1/2 lb. beef stew meat
1 small bell pepper, chopped (1/2 c.)
3/4 c. (1-inch pieces) green beans
3/4 c. chopped onion
2/3 c. uncooked barley
2/3 c. fresh whole kernel corn
1 1/2 c. water
1 tsp. salt
1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 (14 1/2 oz.) cans ready-to-serve beef broth
2 (14 1/2 oz.) cans diced tomatoes with garlic (undrained)
1 (8 oz.) can tomato sauce

Preparation

Mix all ingredients in 3 1/2 to 6-quart slow cooker. 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.