Barley Vegetable Soup
(from Amanda_Rose’s recipe box)
Prep time: 20 minutes
Cook time: 480 minutes
Serves 6 people
Categories: Slow-Cooker, Soup, Vegetarian
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 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
Directions
-
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.