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Vegetable Beef Barley Soup

3/4 cup chopped onion
3/4 cup green beans, 1-inch pieces
2/3 cup uncooked barley
2/3 cup fresh or frozen whole kernel corn
1 1/2 cups water
1 tsp salt
1 tsp fresh (1/2 tsp dried) thyme leaves
1/4 tsp pepper
1 1/2 lbs. beef stew meat
1 small bell pepper, chopped (1/2 cup)
2 cans (14 1/2 oz. ) diced tomatoes w/ garlic, undrained
2 cans (14 1/2 oz. ) beef broth
1 can (8 oz. ) tomato sauce


Mix all ingredients in 4 to 5 quart slow cooker. Cover and cook on low 8-9 hours or until vegetables and barley are tender. (10 servings)

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