Slow barley and vegetable soup

Ingredients

1 Tbsp	Olive oil
1	Onion, diced
2	Large carrot
2	Potatoes
4	Celery stalks
4 cloves	Garlic, crushed
1	400g can diced tomatoes
2 Tbsp	Tomato paste
2	Bay leaves
1 tsp	Smoked paprika
2 tsp	Dry mixed herbs
6 cups	Vegetable stock (Main)
1 cup	Barley, washed and drained (Main)

Garnish

1 tsp	Chopped parsley
1 Tbsp	Shaved parmesan
1 tsp	Freshly ground black pepper

Directions

1. Heat the oil in a frying pan and sauté the onion until transparent. Transfer to the slow cooker.
2. Peel the carrots and slice into rounds. Peel and dice the potatoes and celery. Add the vegetables to the slow cooker with the garlic, tomatoes, tomato paste, bay leaves, smoked paprika, mixed herbs, stock and barley.
3. Cover and cook on low for 5 hours or high for 2 1/2 hours. Add extra stock if too thick.
4. Garnish with the parsley, parmesan and black pepper. Great served with crusty bread.