Ingredients
1 can (28 ounces) diced tomatoes, undrained3 celery ribs, cut into 1/2-inch slices2 medium carrots, cut into 1/2-inch slices2 small zucchini, halved and cut into 3/4-inch slices2 cups vegetable broth1 cup shredded cabbage1/4 pound sliced fresh mushrooms1 small onion, chopped2 garlic cloves, minced1 teaspoon dried basil1 teaspoon salt1/3 cup quick-cooking barley1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
Cook barley according to package directions; stir into soup. Add beans; heat through.
