VEGETABLE BARLEY SOUP

VEGETABLE BARLEY SOUP 1 yellow onion, chopped 2 carrots, cut into ½-circles 2 stalks celery, chopped 1 medium sweet potato, peeled and cut into ¾-inch pieces 4 garlic cloves, minced 1 ½ cups frozen green beans ¾ cup pearl barley 1 tsp paprika 1 tsp dried oregano ¾ tsp dried thyme ½ tsp salt ½ tsp ground pepper 1 (14 oz.) can petite diced tomatoes 6 cups low-sodium vegetable broth 2 cups water ¼ cup minced flat-leaf parsley Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker. Cook on LOW until the barley is tender, about 8 hours. Stir in the parsley. Serve.