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 cup chopped celery
1 carrot cut up
1 large onion, chopped (l cup)
2/3 cup uncooked barley
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh or
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each)beef broth
2 cans (14 1/2 ounces each)diced tomatoes with roasted garlic undrained.
(you can use regular diced tomatoes and add 1/2 teaspoon garlic powder)
1 can tomato sauce

Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remianing ingredients in 3 1/2-6quart slow cooker.
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