2 (14 1/2 oz.) cans vegetable broth (or equivalent in bouillon)
1 c. medium barley
1/2 tsp. ground cumin
2 tsp. chili powder
1 large onion, chopped
1 large green pepper, chopped
8 oz. fresh sliced mushrooms, chopped
2 (15 1/2 oz.) cans kidney beans
1 (29 oz.) can diced tomatoes
1 tsp. sugar
1 pkg. shredded Mexican four cheese blend (optional)
sour cream (optional)

Pour the vegetable broth into a 5-quart (or larger) slow cooker. Add the barley, cumin and chili powder. Stir well. Add the chopped onion, green pepper, and mushrooms to the pot.

Put the beans in a colander, rinse well, and drain. Add the beans to the pot. Add the tomatoes with their juices. Sprinkle the sugar evenly over the tomatoes.

Cook on low for 8 to 10 hours. Stir well to combine, and ladle into individual serving bowls. Serve immediately with shredded cheese and sour cream, if desired.