Slow-Cooker Creamy Vegetable Barley Soup

Name: Slow-Cooker Creamy Vegetable Barley Soup
Ingredients: 1 (15-ounce) can reduced-sodium kidney beans, rinsed and drained; 1/2 cup frozen whole kernel corn; 1/2 cup dry pearl barley; 1 (14.5-ounce) can reduced-sodium diced tomatoes, undrained; 1 cup sliced fresh mushrooms; 1 cup chopped onion; 1 carrot, peeled and sliced; 1 stalk celery, thinly sliced; 3 cloves garlic, minced; 2 teaspoons dried oregano; 1/4 teaspoon pepper; 1 (14-ounce) can low-sodium chicken broth; 1/4 cup cornstarch; 3 cups cold fat-free milk; 1/4 cup chopped parsley

INGREDIENTS

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1 (15-ounce) can reduced-sodium kidney beans, rinsed and drained

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1/2 cup frozen whole kernel corn

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1/2 cup dry pearl barley

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1 (14.5-ounce) can reduced-sodium diced tomatoes, undrained

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1 cup sliced fresh mushrooms

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1 cup chopped onion

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1 carrot, peeled and sliced

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1 stalk celery, thinly sliced

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3 cloves garlic, minced

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2 teaspoons dried oregano

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1/4 teaspoon pepper

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1 (14-ounce) can low-sodium chicken broth

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1/4 cup cornstarch

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3 cups cold fat-free milk

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1/4 cup chopped parsley

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