Ingredients
1tspolive oil
1pconion
1cuppearl barley
14 ½ozcanned tomatoeswith juice, diced
1largepotatoor sweet potato, cubed
1pccarrotchopped
2stacksribs celerychopped
1cupfrozen corndefrosted
1pcgreen bell pepperchopped
1tspgarlic powder
1tspItalian Seasoning
1bay leaf
1tbspWorcestershire sauce
8cupsbeef brothor vegetable broth
Preparation
Combine all ingredients in a 6-quart slow cooker except tomatoes.
Cook on low 7 to 8 hour or on high 3 to 4 hours until barley is tender.
Add tomatoes with juices 30 minutes before serving.
Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.
