Slow-Cooker Bean and Barley Soup

Name: Slow-Cooker Bean and Barley Soup
Prep time: 20 min
Yield: 9
Ingredients: 1/2 lb. sliced fresh crimini mushrooms; 1 cup <u>each</u> 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

Slow-Cooker Bean and Barley Soup was pinched from <a href="http://www.kraftrecipes.com/recipes/slow-cooker-bean-barley-soup-210958.aspx" target="_blank" rel="noopener">www.kraftrecipes.com.</a>

"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...."

INGREDIENTS

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1/2 lb. sliced fresh crimini mushrooms

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1 cup <u>each</u> sliced carrots and celery

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1/2 cup chopped onions

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1/2 cup pearl barley, uncooked

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3 cloves garlic, minced

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1/2 tsp. cracked black pepper

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1 can (15.5 oz.) no-salt-added no-salt-added white kidney beans, rinsed

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1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained

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1 qt. (4 cups) no-salt-added vegetable stock

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1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

•

2 Tbsp. LEA & PERRINS Worcestershire Sauce

•

1/2 cup KRAFT Shredded Parmesan Cheese

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