Chicken Veggie Soup

 

Ingredients

• 1 large sweet onion, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
• 1 can (49-1/2 ounces) chicken broth
• 1 can (28 ounces) crushed tomatoes, undrained
• 2 medium carrots, cut into 1/4-inch slices
• 1/2 cup medium pearl barley
• 1-3/4 teaspoons Italian seasoning
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt

Directions

1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours.
   Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1-1/2 cups: 212 calories, 6g fat (2g saturated fat), 36mg cholesterol, 1236mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 15g protein.