PREP: 20 minutes COOK: 8 to 10 hours (low) or 4 to 5 hours (high) MAKES 6 servings
8 ounces fresh portobello mushrooms, cut into thirds and sliced
8 ounces fresh button mushrooms, sliced
1 14.5-ounce can diced tomatoes, undrained
1 cup sliced carrots (2 medium)
1 cup chopped onion (1 large)
1⁄2 cup regular barley
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon paprika
3 14-ounce cans vegetable broth
Finely shredded Pecorino Romano cheese and/or snipped fresh Italian (flat-leaf) parsley
1 In a 4- to 5-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, barley, tomato paste, vinegar, garlic, marjoram, salt, and paprika. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Garnish each serving with cheese and/or parsley.
PER SERVING: 135 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 1,192 mg sodium, 28 g carb., 6 g fiber, 6 g pro.
make it vegan
Substitute desired soy cheese for the Pecorino Romano cheese.