Recipe: Vegetable-Barley Medley (crock pot)

VEGETABLE-BARLEY MEDLEY
Source: Biggest Book of Slow Cooker Recipes by Better Homes and Gardens Books

Prepare this melange of vegetables and barley in summer when zucchini and tomatoes are at their peak. A slow cooker makes the meal without heating up the kitchen - perfect when it's hot outside!

1 (15-ounce) can black beans, rinsed and drained
1 (14-ounce) can vegetable broth or chicken broth
1 (10-ounce) package frozen whole kernel corn
1 large onion, chopped
1/2 cup regular barley
1 medium green sweet pepper, chopped (3/4 cup)
1 medium carrot, thinly sliced (1/2 cup)
2 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried basil or oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium zucchini, halved lengthwise and thinly sliced (1 1/4 cups)
2 medium tomatoes, coarsely chopped (l 1/2 cups)
1 tablespoon lemon juice

In a 3 1/2 to 5-quart slow cooker combine drained beans, broth, corn, onion, barley, sweet pepper, carrot, garlic, parsley, basil or oregano, salt, and black pepper.

Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.

If using low heat setting, turn to high heat setting. Stir in the zucchini, tomatoes, and lemon juice. Cover and cook 30 minutes more on high heat setting.

Servings: 4