Barley-Vegetable Soup

Ingredients

• 4  cups low-sodium tomato juice
• 2 1/2  cups chopped zucchini (2 medium)
• 2  14-ounce cans reduced-sodium chicken broth
• 1 1/2  cups coarsely chopped yellow and/or red sweet peppers (2 medium)
• 1  cup chopped onion (1 large)
• 1/2  cup regular barley
• 1/4  teaspoon ground black pepper
• 3  cloves garlic, minced

Directions

In a 3 1/2- to 5-quart slow cooker combine tomato juice, zucchini, broth, sweet peppers, onion, barley, black pepper, and garlic.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.