Chicken Veggie Soup

Ingredients

1 large sweet onion, chopped

1 cup sliced baby portobello mushrooms

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1 tablespoon butter

1 tablespoon olive oil

5 garlic cloves, minced

3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes

1 can (49-1/2 ounces) chicken broth

1 can (28 ounces) crushed tomatoes, undrained

2 medium carrots, cut into 1/4-inch slices

1/2 cup medium pearl barley

1-3/4 teaspoons Italian seasoning

1-1/2 teaspoons pepper

1/2 teaspoon salt

Preparation

In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Yield: 7 servings (2-3/4 quarts).