MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Veggie Soup
Categories: Poultry, Vegetables, Grains, Herbs, Mushrooms
Yield: 7 servings

1 lg Sweet onion; chopped
1 c Baby portobello mushrooms;
- sliced
1/2 c Chopped bell pepper
1/2 c Chopped red bell pepper
1 tb Butter
1 tb Olive oil
5 cl Garlic; minced
3/4 lb Boned, skinned chicken; in
- 1/2" cubes
48 oz Chicken broth
28 oz Can crushed tomatoes;
- undrained
2 md Carrots; in 1/4" slices
1/2 c Medium pearl barley
1 3/4 ts Italian seasoning
1 1/2 ts Pepper
1/2 ts Salt

In a large skillet, saute the onion, mushrooms and
peppers in butter and oil until tender. Add garlic; cook
1 minute longer.

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.

Amy Cheatham, Sandusky, Ohio

Makes 7 servings (about 2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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