Crockpot Vegetable Barley Medley

Ingredients:
1 15 oz. can black beans, rinsed and drained
1 10 oz. pkg. frozen whole kernel corn
1 c. chopped onion
1/2 c. pearl barley
1 medium green sweet pepper, chopped
1 medium carrot, thinly sliced
2 cloves garlic, minced
1 14 1/2 oz. can vegetable broth or 1 3/4 c. chicken broth
2 tbs. snipped fresh parsley
1 tsp. dried basil, crushed or 1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 medium zucchini, halved lengthwise and thinly sliced
2 medium tomatoes, coarsely chopped
1 tbs. lemon juice

Instructions:
In CP place drained beans, corn, onion, barley, green sweet pepper, carrot, and garlic. In a medium bowl combine vegetable or chicken broth, parsley, basil or oregano, salt, and pepper. Stir into vegetable mixture. Cover; cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in the zucchini, tomatoes, and lemon juice. Cover and cook 30 minutes longer on high-heat setting.

Nutrition Facts:
Amount Per Serving: Calories 302
Fat 3 g, Cholesterol 1 mg,
Sodium 1,199 mg,

Quantity:
Makes 4 Servings

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