Vegetable-Beef Barley Soup (Crock Pot)

Prep Time: 20 Minutes

Cook Time: 480 Minutes

Ready In: 500 Minutes

Servings: 10

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.

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 1/2 ounce) 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.

By RecipeOfHealth.com