Slow Cooker Mushroom Barley Stew

Ingredients

1 cup pearl barley
1 yellow onion
1 stalk celery
2 carrot
1 lb baby bellas
2 clove garlic
1 tsp dried basil
salt
pepper
1 can diced tomatoes
6 cup vegetable or chicken broth

Instructions

Dice the onion and slice the celery and carrots. Mince the garlic. Wash the mushrooms but leave whole.

Dump everything into the slow cooker. Do not drain away the liquid from the diced tomatoes. Cook on low for 8 hours and then serve on rice if desired.

Notes

Per 1/8 recipe, 148 calories.