Rating: 3.5 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 7
  • 35 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
8 hrs
total:
8 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts

228 calories; fat 2g; carbohydrates 47g; insoluble fiber 8g; sugars 10g; protein 9g; vitamin a 2186.6IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 1212mg; potassium 354mg; calcium 60.6mg; iron 2.9mg.
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