Vegetable Beef Soup

My kids grew up on this soup and still ask for it. I made it for a recent potluck and was deluged with requests for the recipe. I almost hated to give it out because it's so simple and uses canned ingredients almost exclusively! I make it in a slow cooker these days, but always made it in a Dutch oven on the stove top when my boys were younger.

• Ready In: 6 hrs 5 mins
• Serves: 8-10

Ingredients

• 1 (32 ounce) can  vegetable juice (V-8)
• 3 (29 ounce) cans  Veg-All, drained
• 1  small onion, diced
• 1 (10 1/2ounce) can  condensed beef consomme
• 1 (15 ounce) can kidney beans, drained
• 2 (12 ounce) cans  roast beef in gravy
• 1  cup pearl barley
• 1  teaspoon soy sauce
• 1⁄2 teaspoon garlic powder
• 1  teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon  Mrs. Dash seasoning mix
• 8  ounces  egg noodles

Directions

1. Place all ingredients in 6 quart crockpot except noodles.
2. Cook noodles in boiling water for 4 minutes (they will not be done).
3. Drain and stir into soup.
4. Cook on low for 4-5 hours.
5. Turn to high and cook an additional 1-2 hours.