Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
slow-cook:
7 hrs 30 mins
total:
7 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- to 5-quart slow cooker combine tomato juice, broth, sweet peppers, onion, barley, garlic, and black pepper.

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  • Cover and cook on low-heat setting for 7 1/2 to 8 1/2 hours or on high-heat setting for 3 1/2 to 4 hours.

  • If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook for 30 minutes more.

Tips

This is a vegetarian soup but you can add protein if you like. At the end of the cook time, simply stir in shredded purchased roasted chicken, sliced cooked poultry sausage, or cubed firm tofu and heat through for a few minutes.

Nutrition Facts

95 calories; carbohydrates 19g; insoluble fiber 4g; sugars 7g; protein 5g; sodium 312mg; potassium 743mg; calcium 30.3mg; iron 1.1mg.
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