Slow Cooker Lentil Vegetable Soup

• 2/3 cup sliced mushrooms
• 2/3 cup sliced celery
• 2/3 cup diced bell pepper (orange & yellow)
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1/8 teaspoon cumin
• 1 1/2 cups v 8 juice
• 1 1/2 cups chicken broth (or sub vegetable broth)
• 2/3 cup sliced carrot
• 1/2 cup dried brown lentils (sorted & rinsed)
• 1/8 teaspoon ground coriander
• 1/4 teaspoon celery salt
• 1/2 teaspoon dill weed
• 1 tablespoon soy sauce
• ground pepper
• 1/3 cup barley (pot or pearl)
• 1 cup chicken broth

1. Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
2. Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
3. Cook on low for 6 hours.
4. Add barley & as much of the last cup of chicken broth as needed.
5. Cook on high for 1 hour.
6. Garnish with fresh parsley when serving.

mushrooms, celery, bell pepper, olive oil, butter, cumin, chicken broth, carrot, brown lentils, ground coriander, celery salt, dill weed, soy sauce, ground pepper, barley, chicken broth

Taken from www.food.com/recipe/slow-cooker-lentil-vegetable-soup-448373 (may not work)