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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 green beans -- 1" pieces
3/4 cup onions -- chopped
2/3 cup barley -- uncooked
2/3 cup corn, whole kernel, fresh
1 1/2 cups water
1 teaspoon salt
1 teaspoon thyme, fresh OR 1/2 teaspoon thyme, dried
1/4 teaspoon pepper
29 ounces beef broth
29 ounces diced tomatoes with garlic -- undrained
8 ounces tomato sauce

Mix all ingredients in 3 1/6 to 6 quart slow cooker.

Cover and cook on low heat setting 8 to 9 hours (of high heat setting for 4 to 5 hours) or until vegetables and barley are tender.

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