Crock Pot Barley Vegetable Soup

[Guest guest]

Crock Pot Barley Vegetable Soup

 

5 cups vegetable broth

1 can (15 oz.) red kidney beans, rinsed and drained

1 can (15 oz.) stewed tomatoes undrained

1 pkg. (10 oz.) frozen corn kernels, thawed

1/2 cup frozen green peas, thawed

1/2 cup medium pearl barley

2 cups fresh mushrooms, sliced

2 to 4 cloves garlic, finely chopped

2 medium onions, chopped

1 medium carrot, peeled and chopped

1 celery rib, chopped

1/2 tsp. dried oregano

Salt and ground black pepper, to taste

 

Combine all ingredients in the crock.

 

Cover and cook on LOW heat setting for 8 to 10 hours, or on HIGH heat setting

 

for 4 to 5 hours.

 

Note: Serve this hearty and healthy soup with a green salad and crusty bread

for a complete and nutritious meal.

 

Serves 6 to 8.

 

Variation: Or combine in a pot and simmer over very low heat on the stove for

4 to 5 hours.