1 cup chopped onion (1 large)

One-half cup bias-sliced carrot (1 medium)

One-half cup sliced celery (1 stalk)

2 cups sliced fresh mushrooms

15-oz. can kidney beans, rinsed and drained (choose reduced sodium)

14.5-oz. can stewed tomatoes

10-oz. package frozen whole-kernel corn

One-half cup regular barley (not quick-cooking)

Two and one-half tsp. dried Italian seasoning

One-fourth tsp. ground black pepper

3-4 cloves garlic, minced

5 cups vegetable or chicken broth (choose reduced sodium)



In a 5-quart slow cooker, toss together onion, carrot and celery. Add mushrooms, kidney beans, tomatoes (do not drain), frozen corn, barley, Italian seasoning, pepper and garlic. Pour broth over mushroom mixture in cooker and stir.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Makes 6 servings.

Complete the meal with a glass of low-fat milk, whole-grain bread and fresh apple slices for dessert.