1 1/2lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2-3 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1 cup mushrooms (quartered)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5oz) diced tomatoes, undrained
3 cans (14 oz each) beef broth (I think you need 4 cans of broth)
1 cup frozen sweet peas, thawed
1.Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
2. Cover; cook on Low heat setting 9-10 hours
3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
This soup was super good. My only recommendation would be to add an extra can of broth and to add more salt and a LITTLE more pepper. You just will have to taste it to your liking. I also added the mushrooms. Add if you want. You could add in potatoes too. Everything else was perfect. My husband wanted his topped with cheese. I thought it was good without. It was a quick and easy dinner. I got the recipe out of my little crockpot recipe book. ENJOY!