Barley Vegetable Soup
Recipe from Better Homes and Gardens

This soup recipe is a vegetarian lovers delight. It's full of vegetables, mushrooms, barley, and red beans--all slow cooked to perfection for those busy week nights.


Barley Vegetable Soup

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Ingredients
  • 1  cup
    chopped onion (1 large)
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  • 1/2  cup
    bias-sliced carrot (1 medium)
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  • 1/2  cup
    sliced celery (1 stalk)
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  • 2  cups
    sliced fresh mushrooms
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  • 1  15-oz. can
    red beans, rinsed and drained
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  • 1  14.5-oz. can
    stewed tomatoes
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  • 1  10-oz. pkg.
    frozen whole kernel corn
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  • 1/2  cup
    regular barley (not quick-cooking)
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  • 2  tsp.
    dried Italian seasoning, crushed
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  • 1/4  tsp.
    ground black pepper
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  • 3  cloves
    garlic, minced
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  • 5  cups
    vegetable or chicken broth
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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.
Nutrition information
Calories 228, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1212 mg, Carbohydrate 47 g, Total Sugar 10 g, Fiber 8 g, Protein 9 g. Daily Values: Vitamin C 14%, Calcium 6%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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