Slow Cooker Vegetable Beef Barley Soup (aka Our Winter Staple because it's easy and delicious!)

This makes quite a bit of soup - enough for dinner, leftovers another night and a couple of meals in the freezer, too.

1 1/2 lbs. beef stew meat
1 cup 1-inch pieces green beans (frozen)
2/3 cup uncooked barley
3/4 cup whole kernel corn (frozen)
1 cup mixed veggies (frozen)
1 (8 oz.) can tomato sauce
1 1/2 cups water
2 (14 1/2 oz.) cans diced tomato w/garlic, undrained
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 tsp. salt
3 1/2 cups beef broth (I use low sodium)

To prepare: Mix all ingredients together in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting for 4 to 5 hours) or until vegetables and barley are tender. NOTE: Fresh vegetables may be substituted for frozen. I usually add additional frozen mixed veggies and corn to the soup. Serve with warm, crusty bread. :)