This soup smelled good, tasted good (a little mushy), and was warm and filling. It is more of a stew than a soup because it wasn’t very liquidy. But, the BHG Biggest Book of Slow Cooker Recipes comes through again. May not make into a rotation, but good enough to eat.
1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth – low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).
Add all to crockpot, high for 3.5 hours. Eat.