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Slow Cooker Barley and Vegetable Soup

1 cup medium pearl barley
1 bay leaf
9-oz. pkg. baby carrots
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 sweet potatoes peeled and chopped
2 cups fresh or frozen corn
2 cups fresh or frozen green beans
1/4 teaspoon salt
1/4 teaspoon pepper
3 (14 oz). cans chicken or vegetable broth
4 cups water
14-oz. can diced tomatoes with herbs, undrained

Place all ingredients except tomatoes in a 5-6 quart crock pot in the order given. Do not stir. Cover crock pot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crock pot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving.