Beef Barley Soup
Source, Better Homes and Gardens Crockery Cooker Cook Book, 1976
Serves:  8 - 10

2 pounds beef short ribs
2 cups thinly sliced carrot
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion sliced
1 16 oz can tomatoes, cut up
2/3 cup barley
1/4 cup snipped parsley (I have used dried)
1 TBS instant beef bouillion granules
2 tsp. salt (I usually leave out)
3/4 tsp dried basil, curshed
5 cups water
rehydrated dried mushrooms (this isn't in the original recipe, but I like it)

In skillet slowly brown short ribs on all sides; drain well.  In crock pot
place carrot, celery, green pepper and onion.  Place short ribs atop. 
Combine undrained tomatoes, barley, parsley, bouillon granules, salt and
basil.  Pour over meat.  Add water; do not stir.  Cover, cook on low heat
setting for 10 - 12 hours.  Remove bones from soup; chop meat.  Skim fat from
soup.  Return meat to cooker.  Season to taste with salt and pepper.

Note:  this makes a very thick, hearty soup.  I think if you added more meat
it could be a supper with salad and some good bread.