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Italian Vegetable Soup

Makes: 6 to 8 servings

Prep 20 mins Cook 6 hrs to 8 hrs (low) or 3-4 hours (high)

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 (�g) 28,
Cobalamin (Vit. B12) (�g) 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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