Slow Cooker Recipe For Barley Vegetable Soup

Sunday Slow Cooker: Barley Vegetable Soup

February 7, 2010

A little forward thinking today will go a long way. Chances are, after the big game, you'll be craving something light, fiber-rich, and low in fat to help you get over too many beers, chips, and buffalo wings.

Before you head out to your Super Bowl festivities, bring together barley, broth, seasonings, and whatever vegetables — canned or fresh — you happen to have on hand.
All the different elements will come together over a long simmer resulting in a soothing soup that's waiting for you at home. Make a dinner you'll be grateful for and read more.

Adapted from Better Homes and Gardens

Barley Vegetable Soup

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 broth

Directions

In a 3-1/2- 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.
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.

Nutritional information per serving: Calories 228, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1212 mg, Carbohydrate 47g, Total Sugar 10g, Fiber 8g, Protein 9g