February 22, 2015.
Recipe #53.

                                                      Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
4-5 Potatoes; pealed and cut into small cubes.
5 Large Carrots; diced.
2-3 Stalks of Celery; diced.
1/2 Small Onion; chopped.
1/2 Cup Instant Barley.
3 Low-Sodium Beef Bouillon Cubes.
Water to fill the Crock-Pot 3/4 full.

Put all of the ingredients except the Barley into the Crock-Pot.
Stir together.
Cover and cook on Low for !0-!2 hours or on High for 5-6 hours.
Add in the Barley during the last 1-2 hours of cooking time.