Barley vegetable soup

Main Dish

2 servings

Very Easy

35 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1 cup chopped onion
• 1/2 cup bias-sliced carrot
• 1/2 cup sliced celery
• 2 cups sliced fresh mushrooms
• 1 15-ounce can red beans
• 1 14.5 ounce can stewed tomatoes
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup regular barley
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon ground black pepper
• 3 cloves garlic
• 5 cups vegetable broth

You may like

• Vegetable garden for appetizers (hummus and baby vegetables)
• Vegetable and shrimp wok
• Vegetable patties (easy and quick)
• Marinated courgettes, the perfect vegetable carpaccio for summer!

Preparation

• Saute onion, carrot, celery and mushrooms.
• Cook until onion is translucent.
• Add remaining ingrdeients and simmer for at least an hour, or until barley is tender.
• Place all ingredients in crockpot and pour broth over mixture.
• Cover and cook on low for 8-10 hours or on hight for 4-5 hours.

GloKersh

Questions

Photos of members who cooked this recipe