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Send a Meal Blog

Tuesday, March 10 2015

1    cup   chopped onion (1 large)
1/2   cup   bias-sliced carrot (1 medium)
1/2   cup   sliced celery (1 stalk)
2    cups   sliced fresh mushrooms
1    15 ounce can  red beans, rinsed and drained
1    14 1/2ounce can  stewed tomatoes
1    10 ounce package  frozen whole kernel corn
1/2   cup   regular barley (not quick-cooking)
2    teaspoons   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
3      cloves garlic, minced
5    cups   vegetable or chicken broth
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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