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Italian Vegetable Soup
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
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.
