[blindweightwatcher] Crock Pot Barley Vegetable Soup
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Sun, 1 Feb 2009 08:18:04 -0600
Crock Pot Barley Vegetable Soup
5 cups vegetable or chicken broth
1 can (15 oz.) red kidney beans, rinsed and drained
1 can (15 oz.) stewed tomatoes undrained
1 pkg. (10 oz.) frozen corn kernels, thawed
1/2 cup frozen green peas, thawed
1/2 cup medium pearl barley
2 cups fresh mushrooms, sliced
2 to 4 cloves garlic, finely chopped
2 medium onions, chopped
1 medium carrot, peeled and chopped
1 celery rib, chopped
1/2 tsp. dried oregano
Salt and ground black pepper, to taste
Combine all ingredients in the crock.
Cover and cook on LOW heat setting for 8 to 10 hours, or on HIGH heat setting
for 4 to 5 hours.
Note: Serve this hearty and healthy soup with a green salad and crusty bread
for a complete and nutritious meal.
Serves 6 to 8.
Variation: Or combine in a pot and simmer over very low heat on the
stove for 4 to 5 hours.
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