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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 11 |
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This is one of our foods to eat while watching football games. It really warms us up.—Patricia Maly, Mokena, Illinois Ingredients:
1 can (49 ounces) reduced-sodium chicken broth |
2 medium carrots, thinly sliced |
1 medium onion, chopped |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1-1/2 cups medium pearl barley |
2 cups reduced-sodium tomato juice |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1/2 pound fresh mushrooms, thinly sliced |
Directions:
1. In a soup kettle or Dutch oven, combine broth, carrots, onion, garlic, basil, oregano and pepper; bring to a boil. Add barley. Reduce heat; cover and simmer for 45-55 minutes or until barley is tender.
2. Add remaining ingredients; cook for 10-15 minutes or until mushrooms are tender. Yield: 11 servings (about 2-3/4 quarts).
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