VEGETABLE BARLEY SOUP

By curly

Ingredients

• 1 large sweet potato, peeled and cubed
• 1-1/2 cups fresh baby carrots, halved
• 1-1/2 cups frozen cut green beans
• 1-1/2 cups frozen corn
• 3 celery ribs, thinly sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups water
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 cup medium pearl barley
• 1 bay leaf
• 1-3/4 teaspoons salt
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Preparation

Step 1

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

Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Yield: 12 servings (about 3-1/2 quarts).