Slow Cooker Vegetable Soup

• 6 cups vegetable broth
• 1 (16 ounce) package frozen mixed vegetables
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 potatoes, peeled and cubed
• 1 large onion, diced
• 1/2 cup barley
• 3 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 cups all-purpose flour
• 1/4 cup vegetable shortening (such as Crisco(R))
• 1/4 cup vegetable broth, or more if needed

1. Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

vegetable broth, mixed vegetables, tomatoes, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, ground black pepper, bay leaf, flour, vegetable shortening, vegetable broth

Taken from www.allrecipes.com/recipe/228114/slow-cooker-vegetable-soup/ (may not work)