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.
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.