Fresh Vegetable-Beef Barley Soup

• 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 1/2 ounce) cans beef broth
• 2 (14 1/2 ounce) cans diced tomatoes with garlic, undrained
• 1 (8 ounce) can tomato sauce

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.

beef stew meat, bell pepper, green beans, onion, barley, whole kernel corn, water, salt, thyme, pepper, beef broth, tomatoes, tomato sauce

Taken from www.food.com/recipe/fresh-vegetable-beef-barley-soup-17703 (may not work)