1 cup regular pearl barley
1 bay leaf
1/2 teaspoon fennel seed
1 package baby carrots
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 sweet potato, peeled and chopped
1 cup frozen corn
2 cups frozen green beans
1/4 teaspoon salt
1/4 teaspoon pepper
2 14 ounce cans vegetable broth
6 cups water
14 ounce can diced tomatoes with herbs, undrained
Place all ingredients except tomatoes in a 5 to 6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6 to 8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10 to 15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings.
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