Soups
RecipesServes: 4 to 6
Prep Time: 10 minutes
Cook Time: 8½ hours (or 50 minutes for stove top method)
2 tablespoons vegetable oil (for stove top method only) 15 ounces chili beans, undrained
1/2 cup frozen corn kernels
1/2 cup medium pearl barley
14.5 ounces fire-roasted diced tomatoes, undrained
1 cup sliced white mushrooms
1 cup chopped onion
1 carrot, peeled and sliced
1 stalk celery, sliced
3 garlic cloves, minced
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
14 ounces low-sodium chicken broth
1/4 cup cornstarch
3 cups milk
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
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