Recipe for Dilled Barley Vegetable Soup 
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Yield:
1
Ingredients:
Amount Ingredient
1 can (15 oz) red beans, drained
1 pkt (10 oz) frozen whole kernel corn
1/2 cup medium pearl barley
1 can (14 1/2 oz) stewed tomatoes
2 cup sliced fresh mushrooms
1 cup chopped onion
1 med carrot, coarsely chopped
1 stalk celery, coarsely chopped
3 x cloves garlic, minced
2 tsp dried dillweed
1/4 tsp pepper
1 x bay leaf
Instructions:
Instructions: Place all ingredients into the crock-pot (solids and herbs first, then broth). Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Discard bay leaf.

Spike, being an omnivore, would like some beef in this soup. It would be a great
way to use the leavings over from a roast that is too bad to eat and good to throw
away (translate to "not enough for all of us but too much to discard"). It could be
sliced thinly or diced, or even shredded.

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