Recipes

The hearty barley grain adds bulk and staying power to savory vegetable soup—you'll feel full and satisfied long after enjoying it.

1 15-ounce can red beans, rinsed and drained
1 10-ounce package frozen whole kernel corn
½ cup medium pearl barley
1 14½-ounce can stewed tomatoes
2 cups sliced fresh mushrooms
1 cup chopped onions (2 medium)
1 medium carrot, coarsely chopped (½ cup)
1 stalk celery, coarsely chopped (½ cup)
3 cloves garlic, minced
2 teaspoons dried Italian seasoning, crushed
¼ teaspoon pepper
5 cups vegetable broth or chicken broth

1. In a 3½- to 5-quart slow cooker place beans, corn, barley, undrained tomatoes, mushrooms, onions, carrot, celery, garlic, Italian seasoning, and pepper. Pour broth over all.

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

Nutrition facts per serving: 220 cal., 2 g total fat (0 g sat. fat) 0 mg chol., 1,167 mg sodium, 47 g carbo., 9 g fiber, 12 g pro. Daily Values: 60% vit. A, 16% vit. C, 6% calcium, 11% iron

Excerpted from Biggest Book of Slow Cooker Recipes
Copyright © 2006 by Meredith Books. All rights reserved.