Barley Vegetable Soup
Better Homes and Gardens EDITOR
ingredients
- 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 or chicken broth
directions
See full recipe on Better Homes and Gardens EDITOR »Source: Better Homes and Gardens EDITOR
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