Vegetable Chicken Soup

(Courtesy of Taste of Home)

Ingredients:
1 large sweet onion, chopped
1 c. sliced baby portobello mushrooms
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1 Tbsp. butter
1 Tbsp. olive oil
5 garlic cloves, minced
3/4 lb. boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49 1/2 oz.) chicken broth
1 can (28 oz.) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 c. medium pearl barley
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt

Directions:
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 for 5-6 hours or until chicken and barley are tender.

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