Crockpot Vegetable Barley Medley Recipe

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Crockpot Vegetable Barley Medley Recipe

 

1 (15-oz) can black beans, rinsed and drained

1 (10-ounce) package frozen whole-kernel corn

1 cup chopped onion

1/2 cup pearl barley

1 medium green pepper, chopped

1 medium carrot, sliced

2 cloves minced garlic

1 (14-1/2 oz) can vegetable broth, (or 1 3/4 cups homemade)

2 Tbs parsley

1 tsp dried basil, or 1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1 medium zucchini, halved lengthwise and thinly sliced

2 medium tomatoes, chopped (or one can diced tomatoes, drained)

1 Tbs lemon juice

 

 

 

 

 

1. Put beans, corn, onion, barley, green pepper, carrot, and garlic in crockery

cooker.

 

2. Mix veg. broth, parsley, basil or oregano, salt, and pepper in a bowl; stir

into vegetable mixture.

 

3. Cover. Cook on low-heat setting for 7-8 hours or on high-heat setting for 3

1/2 to 4 hours.

 

4. If using low-heat setting, turn to high heat and stir in zucchini, tomatoes

and lemon juice, then cover and cook 30 minutes longer on high heat. (If already

using high heat, just toss in these ingredients and continue cooking for 30

minutes.)

 

Source: Christina for CookingCreche.com

Formatted by Chupa Babi: 06.20.08

 

ChupNote: I always reduce the salt on this when using canned broth, and increase

the peppers.

 

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