Dilled Barley Veggie Soup<\/p>\n
<\/p>\n
1 15 oz. can red beans, drained<\/p>\n
1 10 oz. pkg frozen whole kernel corn<\/p>\n
1\/2 c med pearl barley<\/p>\n
1 14.5 oz. can stewed tomatoes<\/p>\n
2 c sliced fresh mushrooms<\/p>\n
1 c chopped onion<\/p>\n
1 med carrot, coarsely chopped<\/p>\n
1 stalk celery, coarsely chopped<\/p>\n
3 cloves garlic, minced<\/p>\n
2 tsp. dried dillweed<\/p>\n
1\/4 tsp. pepper<\/p>\n
1 bay leaf<\/p>\n
5 C. vegetable broth or chicken broth<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n