1 1/2 lbs. pot roast
1/2 c. pearl barley
1 c. pinto beans
2 c. celery & onion
3 carrots
3 whole tomatoes (canned or fresh)
1 1/2 c. green cabbage
Broccoli (tender stems & flowerets)
Parsley (dried or fresh)
Chives (dried or fresh)
3 or 4 coriander seeds
Fresh ground pepper
Water (to cover)

Cut meat into small cubes and lay in slow cooker. Follow with layers of chopped or medium sliced vegetables, beans and pearl barley. Season with ingredients stated. Stir through several times. Slow cook on high, 3 hours and 4 hours on low.

I also make this soup with drained kidney beans, chicken breasts (skinned & defatted) and any vegetables in season.