If you love your veggies, try this slow cooker soup recipe for dinner tonight. Top with pesto and a sprinkling of Parmesan cheese to give it that Italian edge.

Source: Midwest Living
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

81 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 520 mg sodium. 352 mg potassium; 17 g carbohydrates; 3 g fiber; 7 g sugar; 4 g protein; 923 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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