BHG Italian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 9-oz. package frozen cut green beans1/2 of a 16-oz. package frozen cauliflower1 14.5-oz. can diced tomatoes with basil, garlic, and oregano1/2 cup chopped onion (1 medium)1/2 cup sliced celery (1 stalk)1/4 cup regular barley1 clove garlic, minced1/4 tsp. ground black pepper3 cups reduced-sodium chicken broth1-1/2 cups reduced-sodium vegetable juice1/4 cup purchased pesto (optional)Finely shredded Parmesean cheese (optional)
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.
Number of Servings: 5
Recipe submitted by SparkPeople user XAASHLEY.
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.
Number of Servings: 5
Recipe submitted by SparkPeople user XAASHLEY.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 1.1 g
- Cholesterol: 0.8 mg
- Sodium: 1,854.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.9 g
- Protein: 3.2 g