Ingredients
·         1 cup dried brown lentils, rinsed
·         1/2 cup medium pearl barley
·         3 medium carrots, chopped
·         2 celery ribs, chopped
·         1/2 teaspoon poultry seasoning
·         1/4 teaspoon pepper
·         1 bottle (46 ounces) V8 juice
·         4 cups water
·         8 cups shredded cabbage (about 16 ounces)
·         1/2 pound sliced fresh mushrooms
·         3/4 teaspoon salt




















Directions
·         Place first eight ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.
·         Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

source :www.tasteofhome.com