From the kitchen of Frank Scibelli, Charlotte, N.C.
Course Soup
Keyword Soup, Vegetables
Prep Time 20 minutesminutes
Equipment
Slow cooker
Ingredients
1canChilli beans, undrained15 oz.
½cupFrozen corn kernels
½cupMedium pearl barley
1canFire-roasted diced tomatoes, undrained14.5 oz.
1cupSliced white mushrooms
1cupChopped onion
1Carrotpeeled and sliced
1Celery stalksliced
3Garlic clovesminced
2tspDried Italian seasoningcrushed
½tspSalt
¼tspFreshly ground black pepper
1canLow-sodium chicken brother14 oz.
¼cupCornstarch
3cupsWhole milk
¼cupChopped fresh parsley
¼cupParmesan cheesegrated
Instructions
Combine the beans, corn, barley, tomatoes, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper in a 3½ to 5-quart slow cooker. Pour the broth over all and stir to combine. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
near the end of the cooking time, whisk the cornstarch into the milk. Stir the milk mixture into the slow cooker until well blended. (If the cooker is on low, turn it to high.) Continue cooking for 20 to 30 minutes or until the soup has thickened.
To serve, ladle the soup into bowls. Sprinkle each serving with fresh parsley and Parmesan cheese.