Name: Beef Barley Vegetable soup (Crock Pot)
Yield: 10 servings
Ingredients: 1 1/2 pounds stewing beef; 1 cup green string beans (sliced in half); 3/4 cup onions, chopped; 2/3 cup barley, uncooked; 2/3 cup corn kernels, frozen (or 2/3 cup fresh frozen corn kernels); 1 cup celery, diced; 1 cup carrots, sliced (bias sliced); 1 1/2 cups water; 1 teaspoon salt; 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme leaves); 1/4 teaspoon pepper; 1 small bell pepper, chopped; 28 ounces beef broth (1 can); 28 ounces diced tomatoes, undrained (with garlic) (1 can); 8 ounces tomato sauce (1 can)