Barley Vegetable Soup

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.

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36 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Barley Vegetable Soup
Ingredients
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 ounce can red beans, rinsed and drained
1
14 1/2 ounce can stewed tomatoes
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
5
cups vegetable or chicken broth
Directions
  1. 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.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition Facts (Barley Vegetable Soup)
    Per serving:
  • 228 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1212 mg sodium,
  • 47 g carb.,
  • 8 g fiber,
  • 10 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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