Italian Vegetable Stew


2 cups chopped onion
1 1/2 cups red potatoes, washed & cut into small cubes
15 oz. can Great Northern beans rinsed & drained
1/2 cup carrots, washed, peeled & sliced (~ 1 medium)
1/2 cup uncooked pearl barley
14.5 oz can stewed tomatoes undrained
14.5 oz can reduced sodium beef, chicken, or vegetable broth
3 cloves garlic, chopped OR 3 teaspoons bottled minced garlic
2 cups summer squash, washed & diced
1 cup spinach (or swiss chard), washed and chopped
1 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. black pepper
1/2 cup grated parmesan cheese


  1. Combine onions, potatoes, beans, carrots, barley, tomatoes, broth and garlic in a large electric slow cooker. Cover with lid and cook on high for 6 hours.
    2. Add squash, spinach, basil, oregano and pepper. Cover and cook on high an additional 30 minutes or until squash is tender.
    3. Add water or additional broth if a thinner consistency is required.
    4. Ladle into individual soup bowls and sprinkle with cheese.

Yields about 8 servings

Source: Adapted from Cooking Light Magazine by CUCE-Cayuga County