Cooking Directions

• Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.
• Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 1 can (about 28 ounces) diced tomatoes
• 2.667 cups water
• 2 large onion, diced (about 2 cups)
• 2 cloves garlic, minced
• 3 large carrot, peeled and chopped (about 1 1/2 cups)
• 0.5 cup uncooked pearl barley
• 1 teaspoon dried Italian seasoning, crushed
• 2 tablespoons chopped fresh parsley
• 1 cup grated Parmesan cheese
• 6 tablespoons Pepperidge Farm croutons, any variety