Slow Cooked Savory Barley & Tomato Soup

Looking for a hearty and comforting soup that's easy to make?  Look no further...this satisfying soup uses the slow cooker for maximum flavor and ease of preparation.


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


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.