Adapted from Better Homes and Gardens
Barley Vegetable Soup
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
- 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