1Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
2Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
3About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.