Vegetable-Beef Barley Soup (Crock Pot)

This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.

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

Ingredients

• 1 1⁄2 lbs  lean stewing beef
• 1⁄2 cup bell pepper, chopped
• 1 (16 ounce) package  frozen mixed vegetables (I use a gumbo blend.)
• 3⁄4 cup  chopped onion
• 2⁄3 cup  uncooked barley
• 2 1⁄2 cups water
• 1  teaspoon salt
• 1⁄2 teaspoon dried thyme leaves
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon garlic powder
• 2  teaspoons  beef bouillon
• 2 (14 1/2ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce

Directions

1. Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
2. Mix all ingredients in 3 1/2- to 6-quart crock pot.
3. Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.