Fresh Vegetable Beef Barley Soup (Crock Pot)

A note from Tricia: "I used canned or frozen corn and frozen green beans (partially thawed). If you don't have tomatoes with garlic, use diced tomatoes and add 1/2 tsp garlic."


Ingredients:
~ 1 1/2 lbs beef stew meat (fat trimmed)
~ 1 small bell pepper, chopped
~ 3/4 cup 1" pieces green beans
~ 3/4 chopped onion
~ 3/4 cup uncooked barley
~2/3 cup fresh whole kernel corn
~ 1 1/2 cups water
~ 1 tsp salt
~ 1 tsp chopped fresh (or 1/2 tsp dried) thyme leaves
~ 1/4 tsp pepper
~ 2 cans (14 1/2 oz each) ready to serve beef broth
~ 2 cans (14 1/2 oz each) diced tomatoes with garlic, undrained
~ 1 can (8 oz) tomato sauce

Directions:
Mix all ingredients in a 3 1/2-6 qt slow cooker. Cover and cook on low heat setting 8-9 hours (or high heat 4-5 hours) or until veggies and barley are tender.

Recipe from: My sister, Tricia