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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)
Italian Vegetable Soup
Ingredients
  • 1 9  ounce  package frozen cut green beans
  • 1/2 16  ounce  package frozen cauliflower
  • 1 14 1/2 ounce  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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