Vegetable Barley Soup {Slow Cooker Version!}

spendwithpennies.com

Nan Everhart Milligan

1 teaspoon butter

1 onion diced

½ cup pearl barley

14.5 ounces canned diced tomatoes with juice, 1 can

1 large potato cubed or sweet potato

1 carrot chopped

2 ribs celery chopped

1 cup frozen corn kernels thawed

1 green bell pepper chopped

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

1 bay leaf

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

8 cups beef broth or vegetable broth

2 tablespoons chopped fresh parsley

Directions at spendwithpennies.com

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