1 tablespoon olive oil
1 onion, chopped
1 rib celery, chopped
3 cloves garlic, minced
1 – 14 ounce can tomatoes
1 – 14 ounce can red kidney beans
1 cup vegetable broth
1/4 cup pearl barley
1 tablespoon mushroom ketchup
1 bay leaf
Salt and pepper, to taste
1)In a sauce pan, cook onion, celery, and garlic in oil over medium heat until soft.
2)Empty mixture into a 4 quart slow cooker. Add remaining ingredients and cook on low for 8 hours. Adjust salt and pepper to taste and enjoy!