Crock Pot Vegetable Soup

1 small bell pepper, chopped (1/2 cup)

3/4 cup 1-inch pieces green beans

3/4 cup chopped onion

2/3 cup uncooked barley

2/3 cup fresh whole kernel corn

1 1/2 cups water

1 teaspoon salt

1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (14 ounces each) beef broth

2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained

1 can (8 ounces) tomato sauce

Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.