Good News and a Recipe

This has been a good mental health day. I've felt happy and stable. Douglas is off tonight and he stayed up later than usual today because we had to go pick up my medicine at 3:30 p.m. I really enjoyed the extra time with him.

What's more, all day the house has smelled so good with the aroma of my crockpot full of minestrone. Typically minestrone has pasta in it, but I found a recipe years ago in a Taste of Home magazine that uses barley and it has been my go-to recipe ever since. It's healthy and warm, perfect for chilly Autumn nights.

SLOW & EASY MINESTRONE 

INGREDIENTS

• 1 can (28 ounces) diced tomatoes, undrained
• 3 celery ribs, cut into 1/2-inch slices
• 2 medium carrots, cut into 1/2-inch slices
• 2 small zucchini, halved and cut into 3/4-inch slices
• 2 cups vegetable broth
• 1 cup shredded cabbage
• 1/4 pound sliced fresh mushrooms
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/3 cup quick-cooking barley
• 1 can (15 ounces) cannellini beans, rinsed and drained
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Directions

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 7-9 hours.
• Cook barley according to package directions; stir into soup. Add beans; heat through. Yield: 6 servings (2-1/4 quarts).

 

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