A Taste of Pennsylvania Cookbook

3-EVERY-DAY OF DAIRY DAYSlow-Cooker CreamyVegetable Barley Soup1 (15-oz.) can kidney beans,rinsed and drained1⁄2 cup frozen wholekernel corn1⁄2 cup medium pearl barley1 (14.5-oz.) can dicedtomatoes, undrained1 cup fresh mushrooms,sliced2 leeks, cleaned and sliced(or 1 cup sliced onion)1 carrot, peeled and sliced1 stalk celery, thinly sliced3 cloves garlic, minced2 tsp. dried oregano or Italianseasoning1⁄2 tsp. salt (optional)1⁄4 tsp. pepper1 (14-oz.) can low-sodiumchicken broth1⁄4 cup cornstarch3 cups cold fat-free milk1⁄4 cup fresh parsley, chopped4 tsp. Parmesan cheese,shreddedpresented by Isabel MaplesRegistered Dietitian, Mid-Atlantic Dairy AssociationRecipe created by Chef Frank Scibelli, chef/owner ofMama Ricotta’s and Cantina Fifteen Eleven, Charlotte,N.C., on behalf of 3-Every-Day of DairyYields: 4 servingsIn a 3½- to 5-quart slow cooker, placebeans, corn, barley, tomatoes, mushrooms,leeks, carrot, celery, garlic, oregano, salt (ifdesired) and pepper. Pour in broth, coverand cook on low heat for 8 to 9 hours (or onhigh heat for 4 to 5 hours).Near end of cooking time, stir cornstarchinto milk. Stir milk mixture into slowcooker until well blended. Continue cooking20–30 minutes or until soup has thickened.Sprinkle with chopped fresh parsley andcheese at serving time.DAIRYSPOT.COM HEALTHY TIPTo get more vegetables, sip on somevegetable soup! Made from scratchor from a can, just heat it and eat itto enjoy more veggies. Try tomato,butternut squash, or garden vegetablestyle soups.Boost the soup’s fiber content (and howfilling it is) by adding beans and whole grains, likebrown rice, whole wheat noodles, or barley.76WINE PAIRING Armstrong Valley Chardonnay