Recipe finder
Italian Vegetable Soup
- Makes: 6 to 8 servings
- Yield: 6 to 8 side-dish servings
- Prep 20 mins
- Cook 6 hrs to 8 hrs on low or 3 to 4 hours on high
Ingredients
-
1
9 -
ounce
package frozen cut green beans
-
1/2
16 -
ounce
package frozen cauliflower
-
1
145 -
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
- 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.
- 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, pro. (g) 4, carb. (g) 17, Starch () 1, Riboflavin (mg) 0, Niacin (mg) 2, Vegetables () 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, sodium (mg) 520, iron (mg) 1, calcium (mg) 71, vit. C (mg) 33, vit. A (IU) 923, Potassium (mg) 352, Thiamin (mg) 0, sugar (g) 7, fiber (g) 3