Barley Vegetable Soup

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.



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Ingredients
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    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  ounce can 
    red beans, rinsed and drained
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    1  14 1/2 ounce can 
    stewed tomatoes
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    1  10  ounce package 
    frozen whole kernel corn
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    1/2  cup 
    regular barley (not quick-cooking)
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    2   teaspoons 
    dried Italian seasoning, crushed
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    1/4  teaspoon 
    ground black pepper
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    3   
    cloves garlic, minced
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    5   cups 
    vegetable or chicken broth

Directions
1.
In a 3-1/2- to 5-quart slow cooker toss together 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.
Nutrition information
Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (g) 36.29, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
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