Italian Vegetable Soup
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 6 to 8 side-dish servings.
Prep Time:
20 mins
Total Time:
3 hrs 20 mins
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Ingredients
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1 9-oz.package frozen cut green beanssee savings
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1/2 of a 16-oz.package frozen cauliflowersee savings
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1 14.5-oz.can diced tomatoes with basil, garlic, and oreganosee savings
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1/2 cupchopped onion (1 medium)see savings
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1/2 cupsliced celery (1 stalk)see savings
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1/4 cupregular barleysee savings
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1 clovegarlic, mincedsee savings
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1/4 tsp.ground black peppersee savings
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3 cupsreduced-sodium chicken brothsee savings
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1-1/2 cupsreduced-sodium vegetable juicesee savings
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1/4 cuppurchased pesto (optional)see savings
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Finely shredded Parmesean cheese (optional)see savings
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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.
Nutrition information
Per serving: Calories 81, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 17 g, Total Sugar 7 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 7%, Iron 8%. Exchanges: Vegetable 2, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet
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