Fresh Vegetable-Beef Barley Soup

I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method.

• Ready In: 8 hrs 20 mins
• Serves: 10

Ingredients

• 1 1⁄2 lbs beef stew meat
• 1  small bell pepper, chopped (1/2 cup)
•  -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  teaspoon salt
• 1  teaspoon  chopped fresh thyme leaves or 1⁄2 teaspoon dried thyme leaves
• 1⁄4 teaspoon pepper
• 2 (14 1/2ounce) cans beef broth
• 2 (14 1/2ounce) cans  diced tomatoes with garlic, undrained
• 1 (8 ounce) can tomato sauce

Directions

1. Mix all ingredients in 3 1/2- 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.
3. Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
4. You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
5. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.