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Barley Vegetable Soup

Makes: 6 servings
Prep 25 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
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  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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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