Vegetable Soup

Ingredients

• 1 pound lean stew meat, cut into small pieces and rinsed
• 1 (28 ounce) can tomatoes
• 12 ounces frozen mixed vegetables
• 4 beef bouillon cubes
• 1 medium onion, chopped
• Water
• 1/3 cup barley or 1/2 thin noodles

Instructions

1. Put meat, tomatoes, vegetables, bouillon cubes and onion into a slow cooker in order listed.
2. Fill slow cooker to within 1 inch of the rim with water.
3. Cook on LOW for 24 hours.
4. Add barley or noodles 3 to 4 hours before serving.