Barley Vegetable Soup

  • 1 cup chopped onion (1 large)

  • ½ cup bias-sliced carrot (1 medium)

  • ½ 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

  • ½ cup regular barley (not quick-cooking)

  • 2 tsp. dried Italian seasoning, crushed

  • ¼ tsp. ground black pepper

  • 3 cloves garlic, minced

  • 5 cups vegetable or chicken broth

  • 1. In a 3-½- 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.

Barley Vegetable Soup photo

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