Barley mushroom Vegetable Soup

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Barley Mushroom 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.