Barley Vegetable Soup Recipe

Ingredients

1 large sweet potato, peeled and cubed1-1/2 cups fresh baby carrots, halved1-1/2 cups frozen cut green beans1-1/2 cups frozen corn3 celery ribs, thinly sliced1 small onion, chopped1/2 cup chopped green pepper2 garlic cloves, minced6 cups water2 cans (14-1/2 ounces each) vegetable broth1 cup medium pearl barley1 bay leaf1-3/4 teaspoons salt1/2 teaspoon fennel seed, crushed1/4 teaspoon pepper1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Preparation

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours.

Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.