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Barley-Vegetable Soup

Ingredients

• 1 cup chopped onion
• 1/2 cup bias-sliced carrot
• 1/2 cup sliced celery
• 2 cups sliced mushrooms
• 1 15-ounce can red beans, rinsed and drained
• 1 14.5-ounce can stewed tomatoes, undrained
• 1 10-ounce package frozen whole-kernel corn
• 1/2 cup regular barley (not quick-cooking)
• 2 teaspoons dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 5 cups vegetable or chicken broth

Directions

1. In a slow cooker combine all ingredients.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Attribution