1 cup uncooked pearl barley
1 1/2 cups vegetable juice
1/4 teaspoon pepper
1 cup chopped celery
1 bell pepper, chopped
1 chopped onion
1 14 ounce can low sodium vegetable broth
1/4 cup toasted pine nuts or walnuts
Combine all ingredients except pine nuts in a 3 to 4 quart slow cooker. Cover and cook on low for 6 to 8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings.
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