Recipe: Slow-Cooker Creamy Vegetable Barley Soup

SLOW-COOKER CREAMY VEGETABLE BARLEY SOUP

1 (15-ounce) can kidney beans, rinsed and drained
1/2 cup frozen whole kernel corn
1/2 cup medium pearl barley
1 (14.5-ounce) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
1 cup chopped onion
1 carrot, peeled and sliced
1 stalk celery, thinly sliced
3 cloves garlic, minced
2 teaspoons dried oregano (or Italian seasoning)
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 (14-ounce) can low-sodium chicken broth
1/4 cup cornstarch
3 cups cold fat-free milk
FOR SERVING:
1/4 cup chopped parsley
4 teaspoons reduced-fat shredded Parmesan cheese

In a 3 1/2- to 5-quart slow cooker, place beans, corn, barley, tomatoes, mushrooms, onion, carrot, celery, garlic, oregano, salt (if desired) and pepper. Pour in broth, stir.

Cover and cook on low heat for 8-9 hours (or on high heat for 4-5 hours).

Near end of cooking time, stir cornstarch into milk. Stir milk mixture into slow cooker until well blended. Continue cooking 20-30 minutes or until soup has thickened.

Sprinkle with chopped fresh parsley and cheese at serving time.

Makes 4 servings
Source: Chef Frank Scibelli, chef/owner of Mama Ricotta's and Cantina Fifteen Eleven, Charlotte, N.C., on behalf of 3-A-Day of Dairy