Beef Barley Crockpot Soup:

FB: Southern Food with a Side of History

2 lb. beef stew meat cut into bite sized pieces, 4 potatoes diced, 1 onion diced, 4 medium carrots sliced thin, 2 stalks celery sliced thin-medium, 6 cloves garlic, 2 quarts beef broth , 1 1/2 tsp. thyme, 15 oz. can of diced tomatoes, 3/4 cup barley (rinsed) salt and pepper to taste (I don't use salt and everything I use is low sodium). Brown the beef and add to the crockpot. In the same skillet saute the onions, carrots, and celery for about 5 minutes. Add to crockpot with the remaining ingredients. Cook on low 4-7 hours. 2 lb. beef stew meat cut into bite sized pieces, 4 potatoes diced, 1 onion diced, 4 medium carrots sliced thin, 2 stalks celery sliced thin-medium, 6 cloves garlic, 2 quarts beef broth , 1 ½ tsp. thyme, 15 oz. can of diced tomatoes, ¾ cup barley (rinsed) salt and pepper to taste (I don't use salt and everything I use is low sodium). Brown the beef and add to the crockpot. In the same skillet saute the onions, carrots, and celery for about 5 minutes. Add to crockpot with the remaining ingredients. Cook on low 4 to 7 hours.

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