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Italian Vegetable Soup

If you love your veggies, try this slow cooker soup recipe for dinner tonight. Top with pesto and a sprinkling of Parmesan cheese to give it that Italian edge.

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3.5 by 12 people
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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 6 hrs to 8 hrs (low) or 3-4 hours (high)

Italian Vegetable Soup

Directions

  1. In a 3-1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper. In a medium bowl, combine chicken broth and vegetable juice. Pour over vegetable mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesean cheese. Makes 6 to 8 side-dish servings.

Nutrition Facts (Italian Vegetable Soup)

  • Per serving:
  • 81 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 520 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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