SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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 1/2ounce 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.