Barley-Vegetable Soup
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Barley-Vegetable Soup
Directions
- In a 3 1/2- to 5-quart slow cooker combine tomato juice, broth, sweet peppers, onion, barley, garlic, and black pepper.
- 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.
From the Test Kitchen
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 (Barley-Vegetable Soup)
- Per serving:
- 95 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 312 mg sodium ,
- 19 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 5 g pro.