35 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 7
  • 3 Rating Star 7
  • 4 Rating Star 5
  • 2 Rating Star 4
  • 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.

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Ingredients

Directions

  • 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.

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Nutrition Facts

228 calories, 2 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 1212 mg sodium, 47 g carbohydrates, 8 g fiber, 10 g sugar, 9 g protein.

Reviews

35 Ratings
  • 5 Rating Star 12
  • 1 Rating Star 7
  • 3 Rating Star 7
  • 4 Rating Star 5
  • 2 Rating Star 4