Fresh Vegetable Beef Soup

This makes a LOT of soup. I usually end up with a full 4 1/2 quarts. You could also add some pearled barley about 30 minutes before serving.

1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces fresh green beans (I used canned)
3/4 cup chopped onion
3/4 sliced carrots
2/3 cup fresh whole kernel corn
2 medium unpeeled potatoes, cut into 1-inch pieces (~2 cups)
1 1/2 cups water
1 tsp. salt
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/4 tsp. ground pepper
3 1/2 cups Beef Broth (or 2 14 oz cans of beef broth)
2 cans (14.5 oz each) diced tomatoes with garlic (or use plain tomatoes with 1/2 tsp. garlic powder)
1 can (8 oz) tomato sauce

Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat for 4 to 5 hours) or until vegetables are tender.