Slow-Cooker Creamy Vegetable Barley Soup

[Guest guest]

Slow-Cooker Creamy Vegetable Barley Soup

 

 

Makes 4 servings

Prep Time: 20 min

Cook Time: 180 min

 

 

Ingredients

 

1 (15-ounce) can kidney beans, rinsed and drained

1/2 cup frozen whole kernel corn

1/2 cup medium pearl barley

1 (14.5-ounce) can diced tomatoes, undrained

1 cup sliced fresh mushrooms

1 cup chopped onion

1 carrot, peeled and sliced

1 stalk celery, thinly sliced

3 cloves garlic, minced

2 teaspoons dried oregano or Italian seasoning

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

1 (14-ounce) vegetable broth

1/4 cup cornstarch

3 cups cold fat-free milk (plain soy milk works to)

1/4 cup chopped parsley

4 teaspoons reduced-fat shredded Parmesan cheese

In a 3 1/2- to 5-quart slow cooker, place beans, corn, barley,

tomatoes, mushrooms, onion, carrot, celery, garlic, oregano, salt (if

desired) and pepper. Pour in broth, stir and cover and cook on low

heat for 8-9 hours (or on high heat for 4-5 hours).

 

Near end of cooking time, stir cornstarch into milk. Stir milk

mixture into slow cooker until well blended. Continue cooking 20-30

minutes or until soup has thickened. Sprinkle with chopped fresh

parsley and cheese at serving time.