Barley Vegetable Soup

• 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
• 1/2 cup chopped green pepper
• 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

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

sweet potato, fresh baby carrots, green beans, frozen corn, celery, onion, green pepper, garlic, water, vegetable broth, pearl barley, bay leaf, salt, fennel, pepper, italian diced tomatoes

Taken from www.tasteofhome.com/recipes/barley-vegetable-soup/ (may not work)