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