Crock Pot Vegetable Soup with Pearled Barley

I'm trying random combinations of ingredients to come  up with the most simple way to make a hearty vegetable soup for these cold days.  Here's an initial try that was quite good, and with the pearled barley was filling.  I don't generally like the texture of frozen vegetables other than peas but in this setting they cook through well enough so that I don't mind them.  Using them makes it easy to have ingredients on hand all the time.  I was glad to use up the frozen veggies that have been in my freezer for a while. Buying them always seem like a good idea when I see them in the store, since they usually retain the nutritional value of fresh vegetables.  Actually cooking and eating them is another story.

Ingredients:
About 30 oz low sodium vegetable broth (365 brand, e.g.)
28 oz diced tomatoes
16 oz frozen vegetables (e.g. carrots, peas, string beans cut in 2 to 3 pieces)
6 ounces sliced mushrooms
16 oz canned corn, drained
1/2 cup uncooked pearled barley or other healthy grain
1 tsp dried oregano
1 tsp dried basil
15 oz chickpeas, rinsed and drained

To serve, can add a splash of white balsamic vinegar or lime; or top with cheese and reheat.

Directions:
1) Combine broth, tomatoes, mixed vegetables, pasta and herbs in slow cooker.
2) Cook on low for 6 hours or high for 2-3 hours.  Stir in chickpeas, then cook on high 10 minutes or until heated through.
3) When serving, can add a splash of white balsamic vinegar, lime or cheese.  Vinegar is my preference.