January 11, 2015.
Recipe #11.

                                                Sunday Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large carrots; cleaned and cut into circle slices.
1 Can Low-Sodium Diced Tomatoes.
1 Can or Bottle Low-Sodium V-8 Juice.
3 Low Sodium Beef Bouillon Cubes.
1 Package Frozen Soup Mix.
1/2 Cup Quick Cooking Barley.
Water to fill the Crock-Pot about 2/3-3/4 full.

Put all of the ingredients except the Frozen Vegetables and Barley into the Crock-pot.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add in the Frozen vegetables and Barley in during last 1-2 hours of cooking time.