Crockpot: Beef Barley Veggie Soup

From Amy:

1 1/2 lbs. beef stew meat (I cut into 1 inch cubes)
1 small bell pepper, chopped (1/2 c.)
3/4 c. 1-inch pieces green beans (I used frozen)
3/4 c. chopped onion
2/3 c. uncooked barley
2/3 c. fresh whole kernel corn (again, I used frozen)
1 1/2 c. water
1 t. salt
1 t. chopped fresh thyme or 1/2 t. dried thyme leaves
1/4 t. pepper
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with garlic, undrained
1 can (8 oz.) 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.

:9 So easy and delicious!