This soup recipe is a vegetarian lovers delight. It's full of vegetables, mushrooms, barley, and red beans -- all slow cooked to perfection for those busy week nights. Using regular barley instead of instant barley will give you a pleasantly chewy texture.
In a 3-1/2- to 5-quart slow cooker toss together 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.