Veggie Soup with Barley (crock pot)

Yet, another recipe from Kate's Kitchen, and her cookbook, Pantry Principles...

2 c white, garbanzo, or lima beans, soaked (I used can)
1/4 c pearl barley
1 onion, chopped (I used 1/2 of an onion)
3 carrots, sliced
3 stalks celery, chopped
3 red potatoes, cubed
2 Tbsp olive oil
1 (14-oz) can diced tomatoes
4 c water or broth (I used 1/2 beef broth and 1/2 water)
1/2 tsp salt
1/4 tsp cayenne

Saute veggies in oil and place in crock pot. Add everything else except salt. Cook on high for 3 hours. Add salt. Serve with sliced bread, rolls, or bread sticks. Top with cheese.

Once again, my family loved it.