Slow Cooker Vegetable Soup

6 cups vegetable broth

1 (16 ounce) package frozen mixed vegetables

1 (14.5 ounce) can diced tomatoes, undrained

2 potatoes, peeled and cubed

1 large onion, diced

½ cup barley

3 cloves garlic, minced

1 teaspoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon ground black pepper

1 bay leaf

2 cups all-purpose flour

¼ cup vegetable shortening (such as Crisco®)

¼ cup vegetable broth, or more if needed

Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.

Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.