Vegetable Chicken Soup

By Stina

Ingredients

• 1 large sweet onion, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
• 1 can (49-1/2 ounces) chicken broth
• 1 can (28 ounces) crushed tomatoes, undrained
• 2 medium carrots, cut into 1/4-inch slices
• 1/2 cup medium pearl barley
• 1-3/4 teaspoons Italian seasoning
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt

Details

Servings 3

Preparation

Step 1

In a large skillet, saute the onion, mushrooms and peppers in butter
and oil until tender. Add garlic; cook 1 minute longer.

•Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover
and cook on low for 5-6 hours or until chicken and barley are
tender. Yield: 7 servings (2-3/4 quarts).