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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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Recipe Summary

prep:
20 mins
cook:
6 hrs
total:
6 hrs 20 mins
Servings:
6
Yield:
6 to 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; carbohydrates 17g; insoluble fiber 3g; sugars 7g; protein 4g; vitamin a 923.2IU; vitamin c 33.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 28.2mcg; sodium 520mg; potassium 352mg; calcium 70.7mg; iron 1.4mg.
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