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Fresh Vegetable Beef Barley Soup
1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-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 or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
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.
Makes 10 servings
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