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Slow Cooker Recipe for Barley Vegetable Soup 2010-02-05 11:46:58

Barley Vegetable Soup

Barley Vegetable Soup

Adapted from Better Homes and Gardens

Slow Cooker Recipe for Barley Vegetable Soup 2010-02-05 11:46:58

Ingredients

  1. 1 cup chopped onion (1 large)
    1/2 cup bias-sliced carrot (1 medium)
    1/2 cup sliced celery (1 stalk)
    2 cups sliced fresh mushrooms
    1 15-oz. can red beans, rinsed and drained
    1 14.5-oz. can stewed tomatoes
    1 10-oz. pkg. frozen whole kernel corn
    1/2 cup regular barley (not quick-cooking)
    2 tsp. dried Italian seasoning, crushed
    1/4 tsp. ground black pepper
    3 cloves garlic, minced
    5 cups vegetable broth

Directions

  1. In a 3-1/2- to 5-quart slow cooker, place onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Makes 6 servings.

Nutritional information per serving: Calories 228, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1212 mg, Carbohydrate 47g, Total Sugar 10g, Fiber 8g, Protein 9g

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