My recipe for today is similar to Sunday's, but with Barley added to it, and no Tomato products. There might be a little more of a difference, but not much. Anyway it is a different soup so I will still post it. My husband likes the barley added in. I like it, too. Give it a try! It is extremely healthy and we can all use more of that in our diet! #3:

                                                 Vegetable Beef and Barley Soup

1 1/2 pound Stew Meat.

1 Onion; chopped.

6 Large Carrots, cleaned and cut in half lengthwise twice; and then cut across in small pieces.

6 Medium Potatoes, cleaned pealed, and cut in pieces about the size of the Carrots.

1 Package frozen Mixed Vegetable Soup Mix. 

3-4 Reduced Sodium Beef Bouillon Cubes.

1/2 cup Barley.

Water to fill the pot about 2/3 full.

Put all the ingredients except the Barley and frozen Vegetables in the Crock-Pot.

Cover and cook on Low for 10-12 hours; or on High for 5-6 hours.

Add the Barley and frozen Vegetables during last 2 hours of cooking time.

Cook until done. Some Crock-Pot cooking times may vary.

Serve with Crackers.