Low Fat Vegetable Barley Soup


1 large sweet potato, peeled and cubed
1-1/2 cups fresh carrots, cut into 1/4" pieces
1-1/2 cups fresh or frozen cut green beans
1-1/2 cups fresh or frozen corn
1-1/2 cup broccoli, chopped
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 garlic cloves, minced
1 cup mushrooms, chopped
6 cups water
2 cans (14-1/2 ounces each) chicken broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons seasoning salt
1/2 tsp pepper
3 tbsp dill
1 tsp paprika
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
2 tbsp Maggi seasoning
1 tbsp Worcestershire sauce
1 1/2 tbsp sugar


Parmesan, grated


In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. Cook on high for 10-20 minutes or until heated through. Discard bay leaf. Adjust seasoning before serving.  Sprinkle with Parmesan cheese. Enjoy!