SLOW-COOKER BEAN AND BARLEY SOUP

Slow-Cooker Bean and Barley Soup image

Serve up this Slow-Cooker Bean and Barley Soup. Top this Slow-Cooker Bean and Barley Soup with Parmesan cheese for the perfect finishing touch.

Provided by My Food and Family

Time 8h20m

Yield 9 servings, 1 cup each

Number Of Ingredients 12

Ingredients

1/2 lb. sliced fresh cremini mushrooms
1 cup each sliced carrots and celery
1/2 cup chopped onions
1/2 cup pearl barley, uncooked
3 cloves garlic, minced
1/2 tsp. cracked black pepper
1 can (15.5 oz.) no-salt-added no-salt-added white kidney beans, rinsed
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 qt. (4 cups) no-salt-added vegetable stock
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

Combine all ingredients except cheese in slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 8 hours (or on HIGH 4 hours).
Serve topped with cheese.

Nutrition Facts : Calories 160, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g