April 22, 2015.
Recipe # 112.

                                                     Vegetable Beef and Barley Soup

1 1/2 Pounds Lean Stew Meat.
1 Pound Bag Frozen Cut Carrots.
2 Bags Frozen Vegetable Soup Mix.
1/2 Cup Instant Barley.
2-3 Low-Sodium Beef Bouillon Cubes.
2-3 Cans or Boxes Low Sodium Beef Stock.
Water to finish filling the Crock-Pot about 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients, except the Frozen Vegetables, into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done.
Add in the Frozen Vegetables during last 2-3 hours of cooking time.