Ingredients
1
cup uncooked barley
1
dried bay leaf
1/2
teaspoon fennel seed
1 1/2
cups baby-cut carrots, cut crosswise in half
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
large dark-orange sweet potato, peeled and cubed (2 cups)
1 1/2
cups frozen whole kernel corn (from 1-pound bag)
1 1/2
cups frozen cut green beans (from 1-pound bag)
1 1/4
teaspoons salt
1/4
teaspoon pepper
2
cans (14 ounces each) vegetable broth
6
cups water
1
can (14 1/2 ounces) diced tomatoes with herbs, undrained
Preparation
Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.
