From: Chef /owner Frank Scibelli, Mama Ricotta’s and Cantina Fifteen Eleven, Charlotte, NC. Yield: 4 servings. 1 15-oz. can kidney beans, rinsed and drained 1⁄2 cup frozen whole kernel corn 1⁄2 cup medium pearl barley 1 14.5-oz. can diced tomatoes, undrained 1 cup sliced fresh mushrooms 1 cup chopped onion 1 carrot, peeled and sliced 1 stalk celery, thinly sliced 3 cloves garlic, minced 2 tsp. dried oregano or Italian seasoning 1⁄2 tsp. salt (optional) 1⁄4 tsp. pepper 1 14-oz. can ...

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