Vegetable-Beef Barley Soup (Crock Pot)

By jab120638

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

Preparation

Step 1

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.