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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 6 |
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Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. Ingredients:
1 can (28 ounces) diced tomatoes, undrained |
3 celery ribs, cut into 1/2-inch slices |
2 medium carrots, cut into 1/2-inch slices |
2 small zucchini, halved and cut into 3/4-inch slices |
2 cups vegetable broth |
1 cup shredded cabbage |
1/4 pound sliced fresh mushrooms |
1 small onion, chopped |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon salt |
1/3 cup quick-cooking barley |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
2. Cook barley according to package directions; stir into soup. Add beans; heat through. Yield: 6 servings (2-1/4 quarts).
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