Fresh Vegetable-Beef Barley Soup - cooking recipe

Ingredients

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

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.
Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.