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
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.