• 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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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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Instructions Checklist
  • 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; 2 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1212 mg sodium. 354 mg potassium; 47 g carbohydrates; 8 g fiber; 10 g sugar; 9 g protein; 2187 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Reviews

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