Vegetable Barley Soup (Crockpot Recipe)

This is one of our family favorite recipes.  It's so quick, easy, tasty and freezes well.  The original recipe is on the stovetop, but I thought I would try adapting it for the crockpot.  Because we all know how nice crockpot recipes are, especially for those busy moms with kids back in school, etc.  So enjoy this healthy, delectable goodness.

Vegetable Barley Soup (Crockpot Recipe)
 
7 cups chicken stock* or vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 can diced tomatoes with juice (14.5 ounce)
1 zucchini, chopped
1 can garbanzo beans, drained (15 ounce)
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Add everything to the crockpot and cook on low for 8-9 hours or until vegetables are soft and cooked through. I haven't tried it yet, but you could probably cook this on high for about 4-5 hours.

*This last time around was my first time trying the recipe with my homemade chicken stock and it really turned out good.  I'd suggest homemade chicken stock because it doesn't have any additives in it, but if you're looking for all vegetarian you could also do a vegetable stock as well.