Ingredients
* 1 teaspoon olive oil
* 1 onion
* 1 cup pearl barley
* 14 ½ ounce canned diced tomatoes with juice
* 1 large potato cubed or sweet potato
* 1 carrot chopped
* 2 ribs celery chopped
* 1 cup frozen corn defrosted
* 1 green bell pepper chopped
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 bay leaf
* 1 tablespoon Worcestershire sauce
* 8 cups beef broth or vegetable broth
Instructions
Combine all ingredients in a 6qt slow cooker except tomatoes.
Cook on low 7-8 hour or on high 3-4 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.