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.


Italian Vegetable Soup

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Servings: Makes 6 to 8 side-dish servings.
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Related Categories: Italian Cuisine, Low Calorie, Low Calorie Soups, Low Fat, Low Sodium, Quick and Easy Dinners, Quick and Easy Lunches, Vegetable Soup
 
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Ingredients
  • 1  9-oz.
    package frozen cut green beans
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  • 1/2  of a 16-oz.
    package frozen cauliflower
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  • 1  14.5-oz.
    can diced tomatoes with basil, garlic, and oregano
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  • 1/2  cup
    chopped onion (1 medium)
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  • 1/2  cup
    sliced celery (1 stalk)
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  • 1/4  cup
    regular barley
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  • 1  clove
    garlic, minced
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  • 1/4  tsp.
    ground black pepper
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  • 3  cups
    reduced-sodium chicken broth
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  • 1-1/2  cups
    reduced-sodium vegetable juice
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  • 1/4  cup
    purchased pesto (optional)
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  •  
    Finely shredded Parmesean cheese (optional)
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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
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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Related Recipe
Vegetable Pasta Soup
Vegetable Pasta Soup

Make this quick soup as a side dish for lunch or dinner or serve it as an appetizer.

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