Slow Cooker Fresh Vegetable-Beef-Barley Soup

1. Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.

2. Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

Cook's Notes:

This can also be cooked on High for 4 to 5 hours.

I use 1 can of tomatoes with green chiles and garlic and 1 diced tomatoes with garlic, as my family likes this soup better with green chiles in it.

I also use cheap steaks like chuck or even small 7-bone roast for this as well.

I will use 2 cups of frozen peas and carrots instead of just carrots as well.

In the fall time I'll add a squash, parsnips, and turnips; you can add as much veggies as you desire to this as well.