Vegetable Barley Soup

Ingredients
  • 1 teaspoon olive oil
  • 1 onion
  • 1 cup pearl barley
  • 14 1/2 ounce canned diced tomatoes (with juice)
  • 1 large potato (cubed or sweet potato)
  • 1 carrot (chopped)
  • 2 ribs celery (chopped)
  • 1 cup frozen corn (defrosted)
  • 1 green bell pepper (chopped)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 8 cups beef broth (or vegetable broth)
Directions
  1. Combine all ingredients in a 6qt slow cooker except tomatoes.
  2. Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  3. Add tomatoes with juices 30 minutes before serving.
  4. Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.