Vegetable Barley Soup

Ingredients
3  cups water
1  14-1/2-ounce can diced tomatoes
1  10-ounce package frozen mixed vegetables
1  medium zucchini, quartered lengthwise and sliced
2  stalks celery, chopped (1 cup)
2  medium carrots, chopped (1 cup)
1  medium onion, chopped (1/2 cup)
1/2  of an 8-ounce can (about 1/2 cup) tomato sauce 
1/3  cup regular barley
2   vegetable bouillon cubes or 4 teaspoons instant chicken bouillon granules
1/2  teaspoon dried basil, crushed
1/4  teaspoon dried oregano, crushed
  Dash ground red pepper 

Directions
1. In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours or cook on high-heat setting for 4-1/2 to 5-1/2 hours. Makes 5 side-dish servings.

 
Source:  www.bhg.com