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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 1/2ounce 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 cloves garlic, minced
- 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)
- Servings Per Recipe 6,
- cal. (kcal) 228,
- Fat, total (g) 2,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 47,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 8,
- sugar (g) 10,
- pro. (g) 9,
- vit. A (IU) 2187,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1212,
- Potassium (mg) 354,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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