Ingredients
1 large sweet onion, chopped1 cup sliced baby portobello mushrooms1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1 tablespoon butter1 tablespoon olive oil5 garlic cloves, minced3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes1 can (49-1/2 ounces) chicken broth1 can (28 ounces) crushed tomatoes, undrained2 medium carrots, cut into 1/4-inch slices1/2 cup medium pearl barley1-3/4 teaspoons Italian seasoning1-1/2 teaspoons pepper1/2 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 until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
