Slow Cooker Fresh Vegetable-Beef-Barley Soup

Ingredients

• 0.8 cup barley 
• 2  bay leaves 
• 2  beef bouillon cubes 
• 1.5 pounds beef stew meat cubed
• 0.5 cup bell pepper chopped
• 29 ounce tomatoes diced with garlic canned
• 8 ounce tomato sauce canned
• 1 cup carrots sliced
• 0.5 cup celery chopped
• 0.7 cup kernel corn whole frozen
• 0.3 teaspoon basil dried
• 0.3 teaspoon marjoram dried
• 0.5 teaspoon parsley dried
• 2 cups mushrooms fresh sliced
• 0.8 cup green beans frozen cut into 1-inch pieces
• 0.3 teaspoon ground thyme 
• 0.8 cup onion chopped
• 0.3 teaspoon oregano dried
• 2 large potatoes diced
• 10 servings sea salt and ground pepper black to taste
• 12 ounce tomato-vegetable juice cocktail canned (such as V8®)
• 1 tablespoon worcestershire sauce 

Equipment

• slow cooker

Directions

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.
3. Add mushrooms and cook 1 hour more.