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Nancy's Vegetable Roast Beef Soup

Makes 6 to 8 servings
Prep Time: 15 min
Cooking Time: LOW 8 hrs

Ingredients:

• 2     pounds beef roast cut into bite size pieces, or 2-pounds stewing meat
• 1     can (15-ounces) corn
• 1     can (15-ounce) green beans
• 1     pound bag frozen peas
• 1     can (40-ounce) stewed tomatoes
• 5     cubes beef bouillon
• 1     large onion, slices
• 2     cups sliced carrots
• 3/4  cup pearl barley
•        Tabasco to taste
• 2     teaspoon salt
•        Water to fill slow cooker

Directions:

1. In the slow cooker combine beef, corn, green beans, peas, tomatoes, beef bouillon, onion, carrots, barley, Tabasco, and salt.
2. Add water to fill slow cooker to within 3-inches of top.
3. Cover and cook on LOW for 3 hours, or until meat is tender and vegetables are soft.

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