 | | Barley Veggie Soup |
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1 (15 oz) can red beans, drained
1 (10 oz) package frozen whole kernel corn
1/2 c med pearl barley
1 14.5 oz can stewed tomatoes
2 c sliced fresh mushrooms
1 c chopped onion
1 med carrot, coarsely chopped
1 stalk celery, coarsely chopped
3 cloves garlic, minced
2 tsp dried dillweed
1/4 tsp pepper
1 bay leaf
5 cups vegetable broth or chicken broth |
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| Instructions |
| Place all ingredients in a 4 quart cooker and pour broth over. Cover and cook on low for 8 - 10 hours or high for 4 - 5 hours. Discard bay leaf when done cooking.
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