- In a 3-1/2- or 4-quart crockery cooker combine chopped fennel bulbs, zucchini, onion, barley, garlic, fennel tops, and pepper. Stir in vegetable juice, water, and broth.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition Facts (Fennel-Barley Soup)
- Per serving:
- 109 kcal ,
- 241 mg sodium ,
- 23 g carb. ,
- 6 g fiber ,
- 4 g pro.