Barley-Vegetable Soup
Recipe from Heart-Healthy Living

Pair this slow cooker soup with your family's favorite sandwich for a complete meal.


Barley-Vegetable Soup

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Ingredients
  • 4  cups
    low-sodium tomato juice
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  • 2 1/2  cups
    chopped zucchini (2 medium)
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  • 2  14-ounce cans
    reduced-sodium chicken broth
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  • 1 1/2  cups
    coarsely chopped yellow and/or red sweet peppers (2 medium)
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  • 1  cup
    chopped onion (1 large)
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  • 1/2  cup
    regular barley
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  • 1/4  teaspoon
    ground black pepper
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  • 3  cloves
    garlic, minced
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Directions
1.
In a 3 1/2- to 5-quart slow cooker combine tomato juice, zucchini, broth, sweet peppers, onion, barley, black pepper, and garlic.
2.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Nutrition information
Calories 95, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 19 g, Total Sugar 7 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 6%. Exchanges: Vegetable 2, Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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