Heat oil in a large skillet over medium-high heat. Add carrots, leek, celery and garlic; cook, stirring often, until tender, about 5 minutes. Add thyme; cook, stirring often, until fragrant, about 1 minute. Add sherry; bring to a boil. Boil, undisturbed, until reduced by half, 1 to 2 minutes. Remove from heat; transfer the mixture to a 6-quart slow cooker.
Add broth and tomatoes to the slow cooker; stir well to combine. Stir in cabbage, potatoes, barley, salt and crushed red pepper. Cover and cook on High until the cabbage is tender and the potatoes are cooked through, about 4 hours. Stir in sherry vinegar.
Divide the soup evenly among 6 bowls; garnish with parsley, if desired. Serve immediately.
To Make Ahead:
Prepare through Step 1. Transfer the mixture to the slow-cooker insert and add broth, tomatoes, cabbage and potatoes. Covered and refrigerate overnight. When ready to cook, stir in barley, salt and crushed red pepper and cook as directed. Refrigerate the finished soup, covered, for up to 5 days.
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