Slow Cooker Vegetable Soup

Ingredients

• 1/4 cup svegetable broth, or more if needed
• (16 ounce) packagefrozen mixed vegetables
• (14.5 ounce) can diced tomatoes, undrained
• potatoes, peeled and cubed
• large onion, diced
• 1/2 cup barley
• clove sgarlic, minced
• teaspoon dried parsley
• teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• bay leaf
• cup sall-purpose flour
• 1/4 cup vegetable shortening (such as Crisco)

Instructions

1. Combine 6 cups vegetable broth, frozen vegetables, tomatoes with juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. Place flour in a large bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs.
3. Add remaining 1/4 cup vegetable broth; stir with a fork until dough no longer sticks onto the sides of the bowl.
4. Transfer dough to a lightly floured surface; roll out 1/8 inch thick.
5. Cut dough into strips or small squares.
6. Add to the slow cooker; cook until dumplings are soft and cooked in the middle, about 1 hour.
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