2 cups potatoes, cut into 1/2 inch cubes
1 large carrot, diced
1 cup chopped green onions (bulbs only)
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp dried crushed thyme
1/4 tsp pepper
4 oz Canadian Bacon cut into 1/4 inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half (if you can find it,I've never seen it)
1. In a slow cooker combine potatoes, carrots, leek, garlic, chicken broth,
barley, bay leaf, thyme, pepper and Canadian bacon.
2. Cover and cook on LOW 6 hours or until vegetables and barley are tender.
3. Stir in evaporated milk and Half and Half and heat through, uncovered about 10
Yields 8 (1 1/4 cup) servings (2 points) per serving.
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