Potato-Beef Barley Soup

• 1-1/2 pounds lean ground beef (90% lean)
• 1 large green pepper, chopped
• 7 cups water
• 1 package (32 ounces) frozen cubed hash brown potatoes
• 1 can (28 ounces) crushed tomatoes, undrained
• 2 tablespoons reduced-sodium soy sauce
• 2-1/2 teaspoons garlic powder
• 2-1/2 teaspoons dried thyme
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 package (16 ounces) frozen cut green beans
• 1/2 cup quick-cooking barley

1. In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain.
2. Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
3. Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

lean ground beef, green pepper, water, potatoes, tomatoes, soy sauce, garlic, thyme, salt, pepper, green beans, barley

Taken from www.tasteofhome.com/recipes/potato-beef-barley-soup/ (may not work)