Crockpot Vegetable Soup
1-1/2 lbs. beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-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 tsp. salt
1 tsp. chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
1/4 tsp. pepper
2 cans (14-oz. each) beef broth

2 cans (14-1/2-oz. each) diced tomatoes with garlic, undrained
1 can (8-oz.) tomaot sauce
Mix all ingredients in a 3-1/2 to 6-quart crockpot. Cover and cook on low
heat setting for 8 to 9 hours (or high heat setting for 4 to 5 hours) or until
vegetables and barley are tender. Makes 10 servings.