Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1 can (about 28 ounces) diced tomatoes2.667 cups water2 large onion, diced (about 2 cups)2 cloves garlic, minced3 large carrot, peeled and chopped (about 1 1/2 cups)0.5 cup uncooked pearl barley1 teaspoon dried Italian seasoning, crushed2 tablespoons chopped fresh parsley1 cup grated Parmesan cheese6 tablespoons Pepperidge Farm croutons, any variety
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