Dilled Barley Veggie Soup

 

1 15 oz. can red beans, drained

1 10 oz. pkg 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 C. vegetable broth or chicken broth

 

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.