Vegetable-Beef Barley Soup (Crock Pot)

• 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

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.

lean stewing beef, bell pepper, mixed vegetables, onion, barley, water, salt, thyme, pepper, garlic powder, beef bouillon, tomatoes, tomato sauce

Taken from www.food.com/recipe/vegetable-beef-barley-soup-crock-pot-99870 (may not work)