Slow-Cooker Vegetable Soup with Barley Recipe - BettyCrocker.com

Ingredients

• 1 cup uncooked regular pearl barley
• 1 dried bay leaf
• 1/2 teaspoon fennel seed
• 1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
• 1 cup sliced celery (2 medium stalks)
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 cup chopped green bell pepper (1/2 medium)
• 2 cloves garlic, minced
• 1 large dark-orange sweet potato, peeled, cubed
• 1 1/2 cups frozen corn (from 1-lb bag)
• 1 1/2 cups frozen cut green beans (from 1-lb bag)
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 2 cans (14 oz each) vegetable broth
• 6 cups water
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained