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Dilled Barley Veggie Soup

1 15 oz can red beans, drained
1 10 oz pkg frozen whole kernel corn
1/2 c med pearl barley
1 14. 5 oz can stewed tomatoes
2 c sliced fresh mushrooms
1 c chopped onion
1 med carrot, coarsely chopped
1 stalk celery, coarsely chopped
3 cloves garlic, minced
2 tsp dried dill weed
1/4 tsp pepper
1 bay leaf
5 cups vegetable broth or chicken broth


Place all ingredients in a 4 quart cooker and pour broth over. Cover and cook on low for 8 - 10 hours or high for 4 - 5 hours. Discard bay leaf when done cooking.

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