1 28-ounce can crushed tomatoes
1 medium sweet potato, peeled and cut into cubes
1 16-ounce can red beans, rinsed and drained
1 14-ounce can chicken broth
1/2 cup chopped onion
3/4 cup chopped bell pepper (any color)
1/2 cup regular barley (not quick-cooking)
1/2 cup water
1 T chili powder
1 T lime juice
3 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Lime wedges and/or fresh cilantro for garnish

In a slow cooker, combine all ingredients (except lime wedges and cilantro) and stir. Cover and cook on low setting for 6-7 hours or high setting for 3 hours. Serve with lime wedges and/or cilantro if desired. Makes 6 servings

Recipe from Better Homes and Gardens Special Interest Publications, "Ultimate Slow Cooker", March 2010. 198 cal., 1 g fat (0 sat. fat), 1 mg chol., 930 mg sodium, 41 g carbo., 11 g fiber, 9 g pro.

I made this soup last week and was pleasantly surprised at how flavorful it was. In the afternoon I started to make it when I realized it was a crockpot recipe that needed several hours to cook. So I sped up the process by putting the chicken broth, sweet potatoes, onions, peppers, and garlic in a pot on the stove. It came to a boil and cooked for about 5 minutes - until the potatoes were getting somewhat soft. Then I transferred everything to the crock pot and finished the recipe. It turned out great! Served with homemade bread.