I'm thinking about posting enough recipes today to catch up to the day number for the year. I'm not sure how far I will get, but we will see. So here goes! #15.

                                                   Vegetable Beef and Barley Soup
1 1/2 pounds Stew Meat.
1 Onion; chopped.
6 Large Carrots; diced.
6 Medium Potatoes, diced.
1 Package frozen Peas.
4 Reduced Sodium Beef Bouillon Cubes.
1/2 cup Barley.
Water to fill the Crock-Pot about 3/4 full.

Put all of the ingredients, except the Peas and Barley, in the Crock-Pot.Stir.
Cover and cook on High for 5-6 Hours or on Low for 10-12 Hours; or until done.
Add the Frozen Vegetables and Barley during last 1-2 Hours of cooking time.
Serve with Crackers.