Recipe

Creamy Vegetable Barley Soup

December 01, 2015

Cook up a big pot of this soup for the next time you have a few friends over, or make it to enjoy throughout the week. The best part of this soup is that a majority of the work can be done by a slow cooker, so you can spend more time enjoying family and friends.

Ingredients

  • 1 (15‑ounce) can chili beans, undrained
  • 1/2 cup frozen corn kernels
  • 1/2 cup medium pearl barley
  • 1 (14.5‑ounce) can fire‑roasted diced tomatoes, undrained
  • 1 cup sliced white mushrooms
  • 1 cup chopped onion
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 3 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14‑ounce) can low‑sodium chicken broth
  • 1/4 cup cornstarch
  • 3 cups milk
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese

Instructions

Combine the beans, corn, barley, tomatoes, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper in a 31/2 to 5‑quart slow cooker. Pour the broth over all and stir to combine. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Near the end of the cooking time, whisk the cornstarch into the milk. Stir the milk mixture into the slow cooker until well blended. (If the cooker is on low, turn it to high.) Continue cooking for 20 to 30 minutes or until the soup has thickened.

To serve, ladle the soup into bowls. Sprinkle each serving with fresh parsley and Parmesan cheese.

TIP

This soup is conveniently made in the slow cooker, so you can get it going then go about your day. If you’d like to make it on the stove (as shown in the photo, opposite), saute the onion, mushrooms, celery, carrot, garlic, Italian seasoning, salt, and pepper in 2 tablespoons vegetable oil in a soup pot for 5 to 6 minutes or until crisp‑tender. Stir in the beans, corn, barley, tomatoes, and broth. Cover and cook until the barley is tender, 30 to 40 minutes. Whisk the cornstarch into the milk, then stir into the soup. Let simmer, stirring frequently, for 5 minutes or until the soup is slightly thickened and creamy. Sprinkle each serving with fresh parsley and cheese.

For the recipe demonstration video, click here

If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!

Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.


Creamy Vegetable Barley Soup

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Cook up a big pot of this soup for the next time you have a few friends over, or make it to enjoy throughout the week. The best part of this soup is that a majority of the work can be done by a slow cooker, so you can spend more time enjoying family and friends.

Serves 0 Ingredients: 1 (15‑ounce) can chili beans, undrained, 1/2 cup frozen corn kernels, 1/2 cup medium pearl barley, 1 (14.5‑ounce) can fire‑roasted diced tomatoes, undrained, 1 cup sliced white mushrooms, 1 cup chopped onion, 1 carrot, peeled and sliced, 1 stalk celery, sliced, 3 garlic cloves, minced, 2 teaspoons dried Italian seasoning, crushed, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 (14‑ounce) can low‑sodium chicken broth, 1/4 cup cornstarch, 3 cups milk, 1/4 cup chopped fresh parsley, 1/4 cup grated Parmesan cheese,

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