Vegetable Beef Barley Soup

Annette Martindale

3/4 cup frozen green beans
2/3 cup frozen whole kernel corn
1 1/2 pounds beef stew meat
1/2 cup chopped bell pepper
1 large onion, chopped
2/3 cup uncooked barley
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (141/2 oz. each)beef broth
2 cans (141/2 oz. each) diced tomatoes with roasted garlic
1 can (8 oz.) tomato sauce

(Can add celery, zucchini and yellow squash)

1. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in 31/2 to 6-quart slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours(or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Makes 10 servings