Beef Barley Soup

The slow cooker is particularly handy for this soup … it makes even inexpensive cuts of meat wonderfully tender. 1 1/2 pounds lean beef 8 cups beef broth or stock and water 6 small carrots, sliced 16 ounce can diced tomatoes 3/4 cup pearled barley 3 to 4 Tablespoons finely minced sweet onion 2 cloves garlic finely minced or crushed 2 teaspoons olive or coconut oil 1/2 teaspoon Italian Seasoning 1 to 2 Dash Worcestershire Sauce Pinch Smoked pepper flakes Salt and pepper to taste 10 ounce bag frozen green beans 1 cup frozen corn Add broth, barley, and all seasonings to slow cooker. Dice beef and slice carrots and add to broth in slow cooker. Mince onion and garlic. Saute using oil until onion is clear. Add onion and garlic to slow cooker. Cook on high 4-5 hours, until meat is done. Add frozen vegetables and cook an additional 30 to 60 minutes before serving.