PLENTY VEGGIE MINESTRONE

[Guest guest]

PLENTY VEGGIE MINESTRONE

 

2 tbs olive oil

2 pkgs 3.2 oz each assorted mushroom blend, sliced

2 cups halved baby carrots

2 stalks celery, chopped

1 onion, peeled, chopped

1 red bell pepper, cored, chopped

3 cloves garlic, peeled, finely chopped

3/4 to 1 cup uncooked barley

15.25 oz can corn, drained

14.5 oz can diced tomatoes with Italian herbs

2 cans 14 oz each vegetable broth or 4 cups homemade

1/2 cup chopped basil

 

In skillet, cook oil 30 seconds. Add mushroom blend and next 5 ingredients, cook

4 min. In slow cooker, layer barley, cooked vegetables, corn, tomatoes, broth

and 3 cups water. Cover, cook 4 hours on high or 6 hours on low. (DO NOT STIR OR

REMOVE LID). During last 15 min. stir in basil. Top with grated Parmesan cheese,

if desired, then serve.

MAKES 12 SERVINGS OF SOUP

[Guest guest]

It must have been a Minestrone day...I made a very similar recipe yesterday, I

love the idea of adding barley. I skipped the potato and pasta seems pasty

sometimes. Thank you!

 

, Granny Mae Jean <gran_mae wrote:

>

> PLENTY VEGGIE MINESTRONE

>

> 2 tbs olive oil

> 2 pkgs 3.2 oz each assorted mushroom blend, sliced

> 2 cups halved baby carrots

> 2 stalks celery, chopped

> 1 onion, peeled, chopped

> 1 red bell pepper, cored, chopped

> 3 cloves garlic, peeled, finely chopped

> 3/4 to 1 cup uncooked barley

> 15.25 oz can corn, drained

> 14.5 oz can diced tomatoes with Italian herbs

> 2 cans 14 oz each vegetable broth or 4 cups homemade

> 1/2 cup chopped basil

>

> In skillet, cook oil 30 seconds. Add mushroom blend and next 5 ingredients,

cook 4 min. In slow cooker, layer barley, cooked vegetables, corn, tomatoes,

broth and 3 cups water. Cover, cook 4 hours on high or 6 hours on low. (DO NOT

STIR OR REMOVE LID). During last 15 min. stir in basil. Top with grated Parmesan

cheese, if desired, then serve.

> MAKES 12 SERVINGS OF SOUP

>