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Italian Vegetable Soup
Ingredients
- 1 9 ounce package frozen cut green beans
- 1/2 16 ounce package frozen cauliflower
- 1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano
- 1/2 cup chopped onion (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 1/4 cup regular barley
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 3 cups reduced-sodium chicken broth
- 1 1/2 cups reduced-sodium vegetable juice
- 1/4 cup purchased pesto (optional)
- Finely shredded Parmesean cheese (optional)
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)
- Servings Per Recipe 6,
- cal. (kcal) 81,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 17,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 4,
- vit. A (IU) 923,
- vit. C (mg) 33,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 520,
- Potassium (mg) 352,
- calcium (mg) 71,
- iron (mg) 1,
- Vegetables () 2,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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