Cabbage Barley Soup

• 1 cup dried brown lentils, rinsed
• 1/2 cup medium pearl barley
• 3 medium carrots, chopped
• 2 celery ribs, chopped
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1 bottle (46 ounces) V8 juice
• 4 cups water
• 8 cups shredded cabbage (about 16 ounces)
• 1/2 pound sliced fresh mushrooms
• 3/4 teaspoon salt

1. Place first eight ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.
2. Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

brown lentils, pearl barley, carrots, celery, poultry seasoning, pepper, water, cabbage, mushrooms, salt

Taken from www.tasteofhome.com/recipes/cabbage-barley-soup/ (may not work)