Slow and Easy Minestrone Soup

Fall is upon us.  Even the calendar says it's so.  It was 43 degrees when my alarm went off this morning (yes, on a Sunday) in anticipation of the PAWs 4K walk Chris and I participated in.  This soup would have bee delicious at the finish line.  It was funny at the water stations, no one really wanted water, but the dogs of course!  I could have used a cup of soup though!  As written, this is a vegetarian recipe.

1 28oz. can diced tomatoes, undrained
3 celery ribs, cut into half inch slices
2 medium carrots, cut into half inch slices
2 small zucchini, halved and cut into 3/4 inch slices
2 C. vegetable broth
1 C. shredded cabbage
1/4lb. sliced fresh mushrooms
1 small onion, chopped
2 garlic cloves minced
1 tsp.dried basil
1 tsp. salt
1/3 C. quick cooking barley
1 15oz can white kidney or cannellini beans, rinsed and drained

Combine the first 11 ingredients in a large slow cooker.  Cover and cook on low for 7-9 hours.

Cook barley according to package directions; stir into soup.  Add beans, heat through.