Barley Vegetable Soup Slow Cooker Recipe

Barley Vegetable Soup Slow Cooker Recipe

Ingredients

• 1 cup (160 g) chopped onion
• ½ cup (65 g) sliced carrots
• ½ cup (50 g) sliced celery
• 225g mushrooms, sliced
• 512 g kidney beans, cooked or canned without salt
• 390g no-salt-added stewed tomatoes
• 280g frozen corn
• ½ cup (100 g) barley, not quick-cooking
• 2 tsps Italian seasoning, crushed
• ½ teaspoon black pepper
• 1 tsp minced garlic
• 1 2 L low-salt vegetable broth

Method

1. In a slow cooker, place onion, carrot, and celery
2. Add mushrooms, beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic
3. Pour broth over mushroom mixture in cooker
4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
5. Yield: 6 servings
6. Per serving: 410 g water; 246 calories (7% from fat, 23% from protein, 70% from carb)

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