Image via Wikipedia

Ingredients

• 2  medium fennel bulbs, trimmed and chopped
• 2  medium zucchini, chopped
• 1  large onion, chopped
• 1/2  cup regular barley
• 2  cloves garlic, minced
• 1  tablespoon snipped leafy tops of fennel
• 1/4  teaspoon pepper
• 4  cups vegetable juice
• 2  cups water
• 1  14-ounce can chicken broth

Method

1. In a 4-quart crockery cooker combine chopped fennel bulbs, zucchini, onion, barley, garlic, fennel tops, and pepper. Stir in vegetable juice, water, and broth.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.