Beef, Vegetable, and Barley Soup

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Beef, Vegetable, and Barley Soup
1/2 lb of stew beef, cut into small pieces
1 or 2 meaty beef shanks
2 cups carrots, sliced thin
2 ribs celery with tops, sliced
1 large onion, diced
1 cup frozen cut green beans
1 small package frozen peas, about 1 1/2 cups
14.5-oz can diced tomatoes
3/4 cup frozen lima beans, optional
1 1/2 teaspoons salt
2 cloves garlic, minced
1 bay leaf
2 potatoes, peeled and cubed
2 tsp dried basil
1 tbs dried parsley
4 to 5 cups beef broth, from cans, homemade, base, or bouillon
1/4 cup barley
Add everything but the barley to the crock pot.

Add water to within 1 1/2 inches of the top of the crock pot. Stir. Cook on low for for 6 to 8 hours, or until the beef is tender.

Remove the beef shanks to a plate and cut the meat from the bones. Discard the bones. Add the beef back to the slow crock pot along with the barley.
Increase the heat to high and cook for about 2 hours longer, or until the barley is tender.

Serves 6

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