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Creamy Vegetable Barley Soup Recipe

Dinner
12/01/2015
Dinner
Total time: 260 min
Prep time: 20 min
Cook time: 240 min
Servings: 4
Creamy Vegetable Barley Soup Recipe
Cheese Milk

Cook up a big pot of this soup for the next time you have a few friends over, or make it to enjoy throughout the week. The best part of this soup is that a majority of the work can be done by a slow cooker, so you can spend more time enjoying family and friends. And if you're looking for a way to get fiber and veggies in your day, this is a delicious way to do it.

 

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Ingredients:

  • 1 (15‑ounce) Can Chili Beans , undrained
  • 1/2 Cup Corn Kernels
  • 1/2 Cup Pearl Barley
  • 1 (14.5‑ounce) Can Fire‑Roasted Diced Tomato , undrained
  • 1 Cup White Mushrooms , sliced
  • 1 Cup Yellow Onion , chopped
  • 1 Carrot , peeled and sliced
  • 1 Stalk Celery , sliced
  • 3 Garlic Cloves , minced
  • 2 Teaspoons Italian Seasoning , crushed
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 (14-ounce) Can Low-Sodium Chicken Broth
  • 1/4 Cup Corn Starch
  • 3 Cups Milk
  • 1/4 Cup Parsley , chopped
  • 1/4 Cup Grated Parmesan Cheese
See preparation

Directions:

  1. Combine the beans, corn, barley, tomatoes, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper in a 3 1/2 to 5‑quart slow cooker.
  2. Pour the broth over all and stir to combine.
  3. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
  4. Near the end of the cooking time, whisk the cornstarch into the milk.
  5. Stir the milk mixture into the slow cooker until well blended. (If the cooker is on low, turn it to high.)
  6. Continue cooking for 20 to 30 minutes or until the soup has thickened.
  7. To serve, ladle the soup into bowls. Sprinkle each serving with fresh parsley and Parmesan cheese.

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