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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 7 |
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This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a filling and nutritious meal. âAmy Cheatham, Sandusky, Ohio Ingredients:
1 large sweet onion, chopped |
1 cup sliced baby portobello mushrooms |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 tablespoon butter |
1 tablespoon olive oil |
5 garlic cloves, minced |
3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes |
1 can (49-1/2 ounces) chicken broth |
1 can (28 ounces) crushed tomatoes, undrained |
2 medium carrots, cut into 1/4-inch slices |
1/2 cup medium pearl barley |
1-3/4 teaspoons italian seasoning |
1-1/2 teaspoons pepper |
1/2 teaspoon salt |
Directions:
1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Yield: 7 servings (2-3/4 quarts).
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